Bake and Shark (Trinidadian Fried Fish Sandwich)
Local name: Bake and shark
In short: Seasoned fried fish in a puffy fried flatbread called bake, dressed with garlic sauce, tamarind sauce, slaw and pepper sauce. A beach classic. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 30 min
- Resting
- 1 h
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 690 kcal
Bake and shark is the sandwich Trinidadians drive to the beach for, most famously at Maracas Bay. A puffy fried flatbread called bake is split open and stuffed with seasoned, crisp fried fish, then you walk down the dressing table and build it yourself: garlic sauce, tamarind sauce, coleslaw, tomato, lettuce and as much pepper sauce as you can take. Because many shark species are overfished, this version uses mahi-mahi, cod or another firm white fish, which cooks the same way.
Instructions
- Mix the fish with the garlic, scallions, culantro, thyme, lime juice, salt and pepper. Cover and marinate in the refrigerator for 30 minutes.
- For the bake, whisk the flour, baking powder, salt and sugar. Add the 1 tbsp oil and the warm water gradually and knead for 5 minutes into a smooth, soft dough. Cover and rest for 30 minutes.
- Stir the mayonnaise, garlic, culantro and lime juice together for the sauce.
- Divide the dough into 4 balls. Roll each into a circle about 15 cm (6 inches) across and 6 mm (1/4 inch) thick.
- Heat the frying oil to 180°C (350°F) in a deep skillet. Fry the bakes one at a time for about 1 minute per side, spooning hot oil over the top, until they puff up and turn golden. Drain on paper towels.
- Dredge the fish lightly in the 40 g flour. Fry in the same oil for 3 to 4 minutes per side, until golden and the fish flakes easily and reaches 63°C (145°F).
- Split each warm bake along one edge to make a pocket. Fill with fish, garlic sauce, tamarind chutney, cabbage, tomato and lettuce. Add pepper sauce to taste and eat right away.
Tips
- A bake should puff up like a pillow in the oil. If it does not, the oil is too cool or the dough is too stiff, so hold the oil at 180°C (350°F).
- Shark is overfished in many places. Mahi-mahi, cod, catfish or snapper are firm and fry well, and your fishmonger can suggest sustainable options.
Questions and answers
What is bake in Trinidad?
Bake is a flatbread made with flour, baking powder and water, fried in oil until puffed and golden. It is served with fish, saltfish or buljol, or filled with cheese or sausage.
Is bake and shark made with real shark?
Traditionally yes, with small pieces of shark. Because many shark species are overfished, a firm white fish such as mahi-mahi or cod gives the same texture.
What sauces go on bake and shark?
Garlic sauce, tamarind sauce, culantro sauce, pineapple chutney and pepper sauce. At beach stalls you add them yourself from a table.
How long does it take to make Bake and Shark (Trinidadian Fried Fish Sandwich)?
About 1 h 10 min in total: 40 min of preparation and 30 min of cooking.
How many calories are in Bake and Shark (Trinidadian Fried Fish Sandwich)?
About 690 kcal per serving, with 36 g of protein, 75 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 75 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
