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.
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.
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
Thanks for you comment Suim,…
Thanks for you comment Suim, we recommend using pepper sauce, tamarind sauce, garlic sauce, mustard, chadon beni sauce and cucumber chutney. The links to all these yummy recipes are in step number 17. Thank you for reading and stay posted for more content coming soon.
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