Bake and Shark

Name: Bake and Shark
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
Cuisine: Trinidad and Tobago
Ingredients: 2 lbs shark fillet (or firm white fish), cut into pieces; Juice of 2 limes; 2 cloves garlic, minced; 1 tsp dried thyme; 3 cups all-purpose flour; 2 tsp baking powder; 1 tsp salt; 1 cup warm water; 1 tbsp vegetable oil, plus more for frying; Shredded lettuce, sliced tomato, and pepper sauce, for serving

6 servings25 min prep20 min cookMedium Trinidad and Tobago

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The Story Behind It

The Tale of Bake and Shark

Story updated September 17, 2026

Bake and shark, fried dough sandwiching seasoned fried shark meat, became famous at Maracas Bay on Trinidad's north coast, where beachside vendors have sold it since at least the mid-20th century. It's now considered one of Trinidad's signature street foods, piled high with toppings at the beach's shark shacks.

Ingredients

Scale:· 6 servings

2 lbs shark fillet (or firm white fish), cut into pieces
Juice of 2 limes
2 cloves garlic, minced
1 tsp dried thyme
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup warm water
1 tbsp vegetable oil, plus more for frying
Shredded lettuce, sliced tomato, and pepper sauce, for serving

Instructions

1Rinse the shark pieces with lime juice, then marinate with garlic and thyme for 20 minutes.
2Whisk flour, baking powder, and salt, then stir in warm water and oil to form a soft dough; cover and rest 30 minutes.
3Divide the dough into balls and flatten into rounds about 1/4 inch thick.
4Heat oil to 350F and fry the fish pieces until golden and cooked through, about 4-5 minutes; drain.
5Fry the dough rounds in the same oil for 2-3 minutes per side until puffed and golden; drain.
6Slice each bake open and fill with fried shark, lettuce, tomato, and pepper sauce or tamarind chutney.
7Serve immediately.

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