Bake And Shark

Bake and Shark is one of Trinidad & Tobago’s most popular street foods that is traditionally sold near the beach. However you can get the delicious snack at various locations across the country. Fry bake or “Float” is a fried bread that is stuffed with pieces of tasty fried shark along with select condiments that delivers one of the most delicious sandwiches in the world.

Bake And Shark

Fry Bake – Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp yeast
• 3/4 tsp salt
• 3/4 tsp sugar
• 3/4 cup warm water

Fry Bake Method

1. Add dry ingredients to a bowl then combine well
2. Gradually add water while mixing dry ingredients
3. Bring mixture together into a dough then transfer to a work surface
4. Knead dough for 3 minutes on until smooth. Be sure not to over-knead the dough as gluten development is not necessary for this dough
5. Cover and set aside. Allow to rest for at least 30 minutes
6. After the dough has rested, divide into 6 equal portions then roll into tight balls
7. Cover balls and allow to rest for at least 10 minutes
8. Flour work surface & rolling pin then roll balls out to flat discs, about 4 inches in diameter
9. Shake off excess flour then fry in oil for 1 minute making sure to splash hot oil on the top of the bake to allow it to swell
10. Once bake swells, turn over and fry for until golden brown
11. Drain excess oil then transfer to a bowl lined with paper towels

Fry Shark – Ingredients

• 3 lbs shark, cut into pieces
• 8 cloves garlic minced
• 1 cup ground chadon beni
• 4 tbsp fresh thyme
• 6 tbsp lemon pepper
• 1 cup corn starch
• 2 cups all purpose flour
• salt & black pepper to taste

Fried Shark Method

1. Add garlic, chadon beni & thyme to shark then season with salt & black pepper to taste
2. Rub shark with seasoning then marinate for at least 1 hour or overnight
3. Add corn starch, flour and lemon pepper to a bowl
4. Dredge pieces of shark individually, then shake off excess flour
5. Fry in oil for 7 minutes or until golden brown

Enjoy bake and shark with your favorite condiments. My recommendation is a chadon beni sauce which is made by blending one cup of chadon beni with 1 3/4 cup of water and a tbsp of lime or lemon juice. I also like to add tamarind chutney and pepper sauce to my bake and shark. For a balance of freshness I also love to add shredded cabbage with carrots and fresh lettuce. This adds a nice contrast to the savoury and spicy flavors in the bake and shark.