Add dry ingredients to a bowl then combine well

Gradually add water while mixing dry ingredients

Bring mixture together into a dough then transfer to a work surface

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

Cover and set aside. Allow to rest for at least 30 minutes

After the dough has rested, divide into 6 equal portions then roll into tight balls

Cover balls and allow to rest for at least 10 minutes

Flour work surface & rolling pin then roll balls out to flat discs, about 4 inches in diameter

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

Once bake swells, turn over and fry for until golden brown

Drain excess oil then transfer to a bowl lined with paper towels

Add garlic, chadon beni & thyme to shark then season with salt & black pepper to taste

Rub shark with seasoning then marinate for at least 1 hour or overnight

Add corn starch, flour and lemon pepper to a bowl

Dredge pieces of shark individually, then shake off excess flour

Fry in oil for 7 minutes or until golden brown