Entree: Trinidad and Tobago – Northern Culinary Region – Bake and Shark (Sandwich of fried shark served in fried flatbread with Caribbean sauces and toppings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) boneless shark fillets, cut into 4 portions
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) paprika
- 1 tbsp (15 ml) lime juice
- 1 cup (120 g) all-purpose flour (for batter)
- 1 tsp (4 g) baking powder (for batter)
- 1/2 tsp (3 g) salt (for batter)
- 3/4 cup (180 ml) cold water (for batter)
- 1 large egg (approx. 1 3/4 oz (50 g)) (optional, for batter)
- 4 cups (500 g) all-purpose flour (for bake dough)
- 2 tsp (8 g) baking powder (for bake dough)
- 1 tsp (6 g) salt (for bake dough)
- 1 cup (240 ml) warm water (for bake dough)
- 2 tbsp (30 ml) vegetable oil (for bake dough)
- 4 cups (960 ml) vegetable oil for deep frying
- 2 cups (150 g) shredded cabbage
- 1 cup (150 g) diced tomato or 2 medium tomatoes, sliced
- 1 medium cucumber, sliced (approx. 6 oz (170 g))
- 1/2 cup (120 ml) tamarind or mango chutney
- 1/2 cup (120 ml) mayonnaise or coconut sauce
- 1/4 cup (60 ml) Trinidad pepper sauce or hot sauce
- 4 lime wedges
- Salt and pepper to taste
- Fresh chadon beni or cilantro for garnish (optional)

Show original ingredient measurements

- 1 lb (450 g) boneless shark fillets, cut into 4 portions
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) paprika
- 1 tbsp (15 ml) lime juice
- 1 cup (120 g) all-purpose flour (for batter)
- 1 tsp (4 g) baking powder (for batter)
- 1/2 tsp (3 g) salt (for batter)
- 3/4 cup (180 ml) cold water (for batter)
- 1 large egg (approx. 50 g) (optional, for batter)
- 4 cups (500 g) all-purpose flour (for bake dough)
- 2 tsp (8 g) baking powder (for bake dough)
- 1 tsp (6 g) salt (for bake dough)
- 1 cup (240 ml) warm water (for bake dough)
- 2 tbsp (30 ml) vegetable oil (for bake dough)
- 4 cups (960 ml) vegetable oil for deep frying
- 2 cups (150 g) shredded cabbage
- 1 cup (150 g) diced tomato or 2 medium tomatoes, sliced
- 1 medium cucumber, sliced (approx. 6 oz / 170 g)
- 1/2 cup (120 ml) tamarind or mango chutney
- 1/2 cup (120 ml) mayonnaise or coconut sauce
- 1/4 cup (60 ml) Trinidad pepper sauce or hot sauce
- 4 lime wedges
- Salt and pepper to taste
- Fresh chadon beni or cilantro for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the shark portions with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, 1 tsp (5 ml) paprika, and 1 tbsp (15 ml) lime juice for 15–20 minutes.
2. Make the batter: whisk together 1 cup (240 ml) flour, 1 tsp (5 ml) baking powder, 1/2 tsp (2.5 ml) salt, 3/4 cup (180 ml) cold water, and the egg (if using) until smooth; refrigerate briefly.
3. Make the bake dough: in a bowl combine 4 cups (960 ml) flour, 2 tsp (10 ml) baking powder, and 1 tsp (5 ml) salt. Mix in 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil to form a soft dough. Knead 3–4 minutes, cover and let rest 30 minutes. Divide into 4 balls, roll each into 6–7 inch (15.2 to 17.8 cm) rounds.
4. Cook the bake: heat a dry skillet over medium-high heat. Cook each round 2–3 minutes per side until puffed and lightly browned. Keep warm wrapped in a towel.
5. Heat 4 cups (960 ml) vegetable oil in a deep pan to 350°F (175°C). Dredge marinated shark in batter, shaking off excess, and fry until golden and cooked through, 3–5 minutes per side depending on thickness. Drain on paper towels.
6. Assemble: split each bake gently, fill with a fried shark portion, a spoonful of chutney, a drizzle of mayonnaise or coconut sauce, shredded cabbage, tomato and cucumber slices, and finish with pepper sauce and a squeeze of lime. Garnish with chadon beni or cilantro if using.
7. Serve immediately while the bake is warm and the shark is crisp.

1. Marinate the shark portions with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1 tbsp lime juice for 15–20 minutes.
2. Make the batter: whisk together 1 cup flour, 1 tsp baking powder, 1/2 tsp salt, 3/4 cup cold water, and the egg (if using) until smooth; refrigerate briefly.
3. Make the bake dough: in a bowl combine 4 cups flour, 2 tsp baking powder, and 1 tsp salt. Mix in 1 cup warm water and 2 tbsp oil to form a soft dough. Knead 3–4 minutes, cover and let rest 30 minutes. Divide into 4 balls, roll each into 6–7 inch rounds.
4. Cook the bake: heat a dry skillet over medium-high heat. Cook each round 2–3 minutes per side until puffed and lightly browned. Keep warm wrapped in a towel.
5. Heat 4 cups vegetable oil in a deep pan to 350°F (175°C). Dredge marinated shark in batter, shaking off excess, and fry until golden and cooked through, 3–5 minutes per side depending on thickness. Drain on paper towels.
6. Assemble: split each bake gently, fill with a fried shark portion, a spoonful of chutney, a drizzle of mayonnaise or coconut sauce, shredded cabbage, tomato and cucumber slices, and finish with pepper sauce and a squeeze of lime. Garnish with chadon beni or cilantro if using.
7. Serve immediately while the bake is warm and the shark is crisp.