When it comes to experiencing the vibrant culture of Trinidad and Tobago, one cannot miss out on trying the famous local delicacy known as bake and shark. This savory dish is a staple of the island’s street food scene and is a must-have for anyone looking to indulge in the local cuisine. Whether you’re enjoying a beach day at Maracas Bay or partying at an all-inclusive fete, bake and shark is the perfect way to cool down after a day of dancing and enjoying the festivities.
Bake and shark consists of a fried bread called bake, which is then stuffed with a generous serving of crispy fried shark, lettuce, tomatoes, cucumbers, and a variety of flavorful sauces and condiments. The dish is often served with a side of fries, making it a filling and satisfying meal. The combination of the crispiness of the shark and the softness of the bake, along with the burst of flavors from the toppings, creates a delicious explosion in every bite. Overall, bake and shark is a true representation of the island’s diverse culinary heritage and is a must-try for anyone visiting Trinidad and Tobago.
Prep Time: 3 hours 40 minutes
Cook Time: 30 minutes
Total Time: 4 hours 10 minutes
Course: Seafood
Cuisine: Caribbean
Servings: 4 – 5
Ingredients
- FOR BAKE:
- 2 cups flour all purpose
- 3/4 tsp salt
- 1 tsp. baking powder
- 1 tsp. yeast
- 1/2 tbsp. brown sugar
- 3/4 cup water
- Oil for frying
- FOR SHARK:
- 1 lb shark
- 3 tbsp green seasoning*
- 3 lemons or 4 limes
- 1 egg for egg wash
- flour to flour shark
- salt to taste
- oil for frying
- [* If you don’t have green seasoning use 1 chive 10 leaves chadon beni, 2 seasoning pepper, 1 small onion, 2 cloves garlic and 3 leaves big leaf thyme.]
Instructions
- Squeeze about 3 lemons in some water and leave the shark to soak for about 3 hours. Wash the shark in clean water. Season with the green seasoning and salt.
- Dip the seasoned shark in the egg wash, then in some flour. Deep fry the shark until golden brown and drain on paper.
- Mix the ingredients for the bake and leave to rest for 30 minutes. Separate into balls about three inches in diameter.
- Then flatten out to about 1/4 of an inch thick. You can vary the size according to how large or small you want your fry bake to come out.
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Recipe © Simply Trini Cooking. All rights reserved
Bake and Shark
Ingredients
- FOR BAKE:
- 2 cups flour all purpose
- 3/4 tsp salt
- 1 tsp. baking powder
- 1 tsp. yeast
- 1/2 tbsp. brown sugar
- 3/4 cup water
- Oil for frying
- FOR SHARK:
- 1 lb shark
- 3 tbsp green seasoning*
- 3 lemons or 4 limes
- 1 egg for egg wash
- flour to flour shark
- salt to taste
- oil for frying
- [* If you don’t have green seasoning use 1 chive 10 leaves chadon beni, 2 seasoning pepper, 1 small onion, 2 cloves garlic and 3 leaves big leaf thyme.]
Instructions
- Squeeze about 3 lemons in some water and leave the shark to soak for about 3 hours. Wash the shark in clean water. Season with the green seasoning and salt.
- Dip the seasoned shark in the egg wash, then in some flour. Deep fry the shark until golden brown and drain on paper.
- Mix the ingredients for the bake and leave to rest for 30 minutes. Separate into balls about three inches in diameter.
- Then flatten out to about 1/4 of an inch thick. You can vary the size according to how large or small you want your fry bake to come out.
- Fry on both sides until golden brown. Drain on paper. Assemble using fresh tomatoes, lettuce and your favourite condiments.
