Can I use frozen fish?
Yes, you can use frozen fish fillets. Make sure to thaw them completely and pat them very dry before seasoning and flouring.
DINNER
Trinidadian Bake and Shark with Tangy Tamarind Sauce
Savor the iconic taste of Trinidad with our authentic Bake and Shark recipe. This beloved street food features tender, seasoned fried shark (or a suitable fish alternative) tucked into warm, pillowy fried bread, generously drizzled with a vibrant, homemade tamarind sauce. Customize your sandwich with an array of fresh toppings for a truly unforgettable Caribbean culinary adventure.
HOW TO MAKE IT
Let's cook.
01
Pat the shark fillets dry with paper towels. In a shallow dish, combine the lime juice, garlic powder, paprika, black pepper, and salt. Rub this mixture evenly over both sides of the fish fillets.
02
Place the all-purpose flour in another shallow dish. Dredge each seasoned fish fillet in the flour, ensuring it is fully coated. Shake off any excess flour.
03
Heat 2 cups of vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F/175°C. Carefully place the floured fish fillets into the hot oil, ensuring not to overcrowd the pan.
04
Fry the fish for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F/63°C. Remove the fish with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
05
While the fish fries, prepare the tamarind sauce. In a small saucepan, combine the tamarind paste, brown sugar, hot water, and optional red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes.
06
To assemble, carefully slice each bake open lengthwise, creating a pocket. Place one fried shark fillet inside each bake.
07
Drizzle generously with the homemade tamarind sauce. Serve immediately with your favorite toppings.
About This Recipe
Savor the iconic taste of Trinidad with our authentic Bake and Shark recipe. This beloved street food features tender, seasoned fried shark (or a suitable fish alternative) tucked into warm, pillowy fried bread, generously drizzled with a vibrant, homemade tamarind sauce. Customize your sandwich with an array of fresh toppings for a truly unforgettable Caribbean culinary adventure.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, marinate the fish for at least 30 minutes, or up to 2 hours, in the refrigerator. Ensure your oil is at the correct temperature for frying to achieve a crispy exterior and fully cooked interior. If you don't have a thermometer, test the oil with a small pinch of flour; it should sizzle immediately.
Easy Substitutions
If shark is unavailable, firm white fish like cod, mahi-mahi, or snapper work well. For the bake, you can use pita bread or a soft flatbread as a substitute, though the texture will be different. Adjust the red pepper flakes in the tamarind sauce to your preferred spice level.
Storage & Reheating
Fried fish and bake are best enjoyed fresh. If you have leftovers, store the fried fish and bake separately in airtight containers in the refrigerator for up to 1 day. Reheat the fish in an oven at 350°F/175°C for 10-12 minutes until warmed through, and the bake can be gently warmed in a dry skillet. Store the tamarind sauce in an airtight container in the refrigerator for up to 1 week.
Serving Suggestions
Serve with traditional Trinidadian condiments such as coleslaw, sliced cucumber, fresh cilantro, and a dash of hot pepper sauce. A side of crispy plantain chips or a simple green salad would also complement this dish beautifully. Enjoy with a refreshing glass of sorrel or mauby.
Common Mistakes
Overcrowding the frying pan will lower the oil temperature, resulting in greasy fish. Fry in batches if necessary. Not patting the fish dry before flouring can lead to a soggy coating. Overcooking the fish will make it dry and tough; aim for just cooked through. Forgetting to stir the tamarind sauce can cause it to stick and burn. Not seasoning the fish adequately will result in a bland flavor.
Frequently Asked Questions
What kind of oil is best for frying?
Vegetable oil, canola oil, or peanut oil are all good choices for deep frying due to their high smoke points.
Can I make the tamarind sauce ahead of time?
Absolutely! The tamarind sauce can be made up to a week in advance and stored in the refrigerator. Gently reheat it before serving.
MORE TO KNOW
The 'bake' in Bake and Shark refers to a type of fried bread, not baked in an oven. It's crucial for soaking up the sauces and complementing the crispy fish. Achieving the perfect texture for the bake involves a delicate balance of dough consistency and oil temperature. If making your own bake, ensure the dough is soft and pliable, and fry until golden and puffed. The tamarind sauce is a key component, offering a sweet and sour counterpoint to the savory fish.
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