Bake and Shark

Name: Bake and Shark
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Trinidad and Tobago
Ingredients: 600 g Shark (from a legal, responsibly managed source, cut into portions); 60 ml Lime Juice; 10 g Garlic (finely chopped); 60 g Onion (finely chopped); 6 g Salt; 2 g Black Pepper; 120 g Breadcrumbs; 400 g All-Purpose Flour; 10 g Baking Powder; 6 g Salt; 220 ml Water; 900 ml Vegetable Oil; 100 g Iceberg Lettuce (shredded); 200 g Tomato (sliced); 150 g Cucumber (sliced); 60 ml Mayonnaise; 30 ml Mustard; 30 ml Hot Sauce

Fried bake filled with seasoned fried shark and crisp vegetables, then dressed with sauces. Purchase shark from a legal, responsibly managed source, or use a firm sustainable fish where shark is unavailable.

Prep

35m

Cook

35m

Serves

Estimated

Nutrition

Per serving

2650kcal

Calories

47g

Protein

228g

Fat

107g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

600g
Shark (from a legal, responsibly managed source, cut into portions)
60ml
Lime Juice
10g
Garlic (finely chopped)
60g
Onion (finely chopped)
6g
Salt
2g
Black Pepper
120g
Breadcrumbs

Bake

400g
All-Purpose Flour
10g
Baking Powder
6g
Salt
220ml
Water

Frying

900ml
Vegetable Oil

Topping

100g
Iceberg Lettuce (shredded)
200g
Tomato (sliced)
150g
Cucumber (sliced)
60ml
Mayonnaise
30ml
Mustard
30ml
Hot Sauce

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Combine the shark with the lime juice, garlic, onion, salt, and black pepper. Cover and refrigerate while the dough rests.
02
Mix the all-purpose flour, baking powder, salt, and water just until a soft dough forms. Cover and let it rest.
03
Pat the shark dry and coat it with the breadcrumbs.
04
Heat the vegetable oil to 175°C (350°F) in a deep pan.
05
Flatten equal portions of dough into rounds and fry until puffed and golden on both sides. Drain and keep warm.
06
Fry the shark until crisp outside and it reaches 63°C (145°F) in the thickest part, then drain well.
07
Split each bake and fill with the shark, iceberg lettuce, tomato, and cucumber.
08
Add the mayonnaise, mustard, and hot sauce and serve immediately.

Ratings & Reviews

No reviews yet.