Bake and Shark
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The Tale of Bake and Shark
Bake and shark, fried bread stuffed with fried shark meat, is closely tied to Maracas Bay, where beachside vendors popularized it starting in the mid-20th century. It's since grown into one of Trinidad and Tobago's most recognizable national street foods.
Ingredients
Scale:· 4 servings
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup water
- 500g shark fillet or firm white fish, cut into strips
- juice of 2 limes
- 1 tsp garlic powder
- 1 tsp ground cumin
- vegetable oil for frying, shredded lettuce, tomato, and tamarind or garlic sauce to serve
Instructions
- 1Marinate the fish strips in lime juice, garlic powder, cumin and a pinch of salt for 15-20 minutes.
- 2Mix flour, baking powder and salt, then add water to form a soft dough (bake); knead briefly and let rest for 20 minutes.
- 3Divide the dough into balls, flatten into rounds, and deep-fry in hot oil until puffed and golden on both sides, about 2-3 minutes per side; drain and set aside.
- 4Fry the marinated fish strips in hot oil until golden and cooked through, about 3-4 minutes.
- 5Split each fried bake open like a pocket.
- 6Fill with fried fish, shredded lettuce, tomato and your choice of sauces.
- 7Serve immediately while hot.
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