Can I make the bake dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator. Bring it to room temperature before rolling and frying.
LUNCH
Trinidadian Bake and Shark: Fried Flatbread with Fried Shark and Toppings
Experience the iconic Trinidadian street food, Bake and Shark, featuring crispy fried flatbreads filled with seasoned fried shark, topped with a vibrant array of fresh condiments and sauces.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine 2 cups all-purpose flour, baking powder, and 1/2 teaspoon salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 5 minutes on a lightly floured surface until smooth. Cover and let rest for 15 minutes.
02
While the dough rests, pat the shark fillets dry. Season the shark with Trinidadian green seasoning and black pepper. Dredge each fillet in 1/2 cup all-purpose flour, shaking off any excess.
03
Heat vegetable oil in a large, deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
04
Carefully fry the shark fillets in batches for 3-4 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
05
Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin, oval-shaped flatbread, about 6-8 inches long.
06
Carefully place one flatbread at a time into the hot oil. Fry for 1-2 minutes per side, or until puffed and golden brown. Remove and drain on paper towels.
07
To assemble, carefully split each fried flatbread (bake) open to create a pocket. Fill with a fried shark fillet and your desired toppings.
About This Recipe
Experience the iconic Trinidadian street food, Bake and Shark, featuring crispy fried flatbreads filled with seasoned fried shark, topped with a vibrant array of fresh condiments and sauces.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your oil is at the correct temperature for frying; too cool and the bake will be greasy, too hot and it will burn before cooking through. Use a thermometer for accuracy. For extra flavor, add a pinch of turmeric to the bake dough.
Easy Substitutions
If shark is unavailable, firm white fish like cod, snapper, or mahi-mahi can be used. For a gluten-free option, use a gluten-free all-purpose flour blend for both the bake and dredging, though the texture may vary slightly. Vegan versions can substitute fried seasoned tofu or plant-based fish fillets.
Storage & Reheating
Fried bake and shark are best enjoyed fresh. Leftover fried shark can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an oven at 350°F (175°C) for 8-10 minutes until warmed through. Fried bakes can be stored at room temperature for up to 1 day and reheated briefly in a dry pan.
Serving Suggestions
Serve with traditional Trinidadian toppings such as tamarind sauce, garlic sauce, hot pepper sauce, coleslaw, fresh pineapple chow, or sliced cucumber. Offer a variety of sauces for guests to customize their Bake and Shark. Pair with a refreshing sorrel drink or a cold beer.
Common Mistakes
Over-kneading the dough can result in tough bakes; knead just until smooth and pliable. Frying at the wrong oil temperature will lead to either greasy or burnt bakes and shark; always use a thermometer. Overcrowding the pot during frying lowers the oil temperature and results in soggy food; fry in small batches. Not patting the fish dry before seasoning and dredging can lead to a less crispy coating. Not allowing the dough to rest can make it difficult to roll out and prevent proper puffing.
Frequently Asked Questions
What kind of shark is best for this recipe?
Blacktip, mako, or thresher shark are commonly used, but any firm, white-fleshed shark fillet will work well. Ensure it is sustainably sourced.
Can I bake the shark instead of frying?
While frying is traditional for the crispy texture, you can bake the seasoned and dredged shark fillets at 400°F (200°C) for 12-15 minutes, flipping halfway, until cooked through and golden.
What is green seasoning?
Green seasoning is a fresh herb and aromatic blend common in Caribbean cooking. You can find recipes online or buy pre-made versions in Caribbean markets.
How do I know if the oil is hot enough without a thermometer?
You can test by dropping a small piece of dough into the oil. If it sizzles and floats to the top immediately, the oil is ready.
MORE TO KNOW
The 'bake' in Bake and Shark refers to the fried flatbread, which is distinct from baked bread. The key to a good bake is a soft, pliable dough that puffs up beautifully when fried, creating a perfect pocket for the fillings. The green seasoning is a crucial element in Trinidadian cuisine, typically a blend of fresh herbs like thyme, parsley, cilantro, scallions, and garlic, often with hot peppers. Preparing this seasoning in advance will greatly enhance the flavor of your shark.
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