Published:
Apr 6th 2021
by 
Last updated: Dec 15th 2024
Trinidad Bake and Shark is one of the most popular street foods in Trinidad & Tobago. Bake and Shark is a sandwich made of fried bread and fish topped with veggies and delicious condiments. It is commonly eaten at Maracas Bay, where it can be bought at various food stalls near the beachfront.
This is a local delicacy that is a MUST-HAVE if you ever visit Trinidad & Tobago. This famous dish was made even more famous by Anthony Bourdain, who featured it in his "Parts Unknown: Trinidad and Tobago" TV show.
We hope you try this recipe wherever you are in the world!
Tip: We have a standalone Fry Bake Recipe here.
You'll love this Bake and Shark recipe for its bold and authentic Trinidadian flavors. It's a perfect fusion of crispy fried shark and fluffy bread, complemented by a variety of vibrant and delicious toppings. This dish offers a tropical escape right at home!
- Marinate the shark for at least 10 minutes to ensure maximum flavor.
- Ensure your oil is hot enough before frying to achieve a golden, crispy texture without overcooking the fish.
- When making the "bake," let the dough rest to ensure it rises properly, which will give you that perfect fluffy texture.
- Try toasting the bread lightly before assembling the sandwich for an extra layer of texture.
- If you can't find shark, you can substitute it with kingfish, catfish, or even mahi-mahi for a similar flavor and texture.
- Experiment with different toppings like coleslaw, mango chutney, or pineapple salsa for a fun twist on the traditional toppings.
- Use gluten-free flour to make the bake gluten-free without compromising on taste or texture.
- Add a vegan twist by using tofu or fried vegetables as a filling instead of fish.
Store leftover Bake and Shark components separately to keep them fresh.
The fried fish can be stored in an airtight container in the fridge for up to two days and reheated in an oven or air fryer for crispiness.
The "bake" can also be stored for a couple of days in an airtight container or frozen for longer storage. Reheat in an oven or toaster to bring back its fluffy texture.
Assemble fresh sandwiches using your favorite toppings whenever you're ready to enjoy them again.
- Shark or fish substitutes (catfish, kingfish) – A firm, flavorful fish is ideal for this recipe.
- Flour and baking powder – These provide the base for the "bake," ensuring it is light and fluffy.
- Garlic, onion, and culantro (chadon beni) – Essential aromatics for marinating the fish.
- Pimento pepper – Adds a mild heat and Caribbean flair to the marinade.
- Chive and thyme – Add a fresh herbaceous note to the fish.
- Lettuce, tomatoes, and pineapple – Classic toppings that balance the richness of the fried fish.
What does Bake and Shark taste like?
The shark meat has a firm texture and mild flavor. When combined with the crispy, fluffy bake and assorted toppings like sauces, chutneys, and vegetables, it creates a unique blend of savory, crunchy, and tangy flavors.
Is shark meat the only option for Bake and Shark?
Traditionally, Bake and Shark is made with shark meat, but in some variations or regions, other types of fish like kingfish, catfish or mahi-mahi might be used as alternatives.
What are common toppings for Bake and Shark?
Toppings can vary widely but often include shredded lettuce, tomatoes, pineapples, cucumbers, tamarind or mango chutney, various pepper sauces, garlic sauce, and sometimes coleslaw.
What are some alternative toppings for a unique twist?
Get creative with your toppings! Consider options like pineapple mango salsa, mango chutney, red onion chutney for a flavorful twist.
Where did Bake and Shark originate?
It originated in Trinidad and Tobago, particularly along the coastal areas, where shark meat was plentiful and a staple part of the diet.
Time & Serves
Ingredients
1 3/4 cups Flour
1 teaspoon Yeast
3/4 teaspoon Salt
1 teaspoon Baking Powder
2/3 cups Water
1 pound Shark (substitutes are Cat Fish or King Fish)
1 Chive (chopped)
3 cloves minced Garlic
4 leaves culantro (chadon beni)
1 small Chopped Onion
1 Pimento Pepper (chopped)
1 1/2 teaspoon Salt
½ teaspoon Black Pepper
1 Lime or Lemon
1 Egg
½ cup Flour
2 broad leaves Thyme (chopped)
Oil (or frying pan)
Instructions
Combine all dry ingredients, leaving a bit of flour separate.
Add water slowly and mix till the dough forms and knead well.
Leave the dough to rest for 20 minutes.
Wash the fish with lime and then drain properly and place in a bowl.
Add chives, garlic, culantro, onion, thyme, pimento, salt and black pepper.
Let the fish marinate for 5-10 minutes. Go back to the bake.
Place the pot on the stove using low heat with oil for deep-frying.
Once the dough has risen, make balls about 4 inches in diameter. At this stage, use the extra flour to help form the balls.
Use a rolling pin to flatten the balls to about 1/3 inch thick. Use extra flour if needed.
Fry the dough on both sides until golden brown.
Crack the egg into a bowl and mix well. Place the flour in another bowl.
Dip each piece of shark into a bowl with egg.
Then place it into the flour, making sure to fully coat it.
Fry until golden brown.
Drain the fried fish. Partly slice open one of the fried bake and place the fried fish inside it.
Add the following optional salad toppings: lettuce, tomatoes, ketchup, sliced pineapple and shredded cabbage.
Add the following optional condiments: pepper sauce, tamarind sauce, garlic sauce, mustard, chadon beni sauce, pepper sauce, and cucumber chutney.
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how to make the sauces
how to make the sauces