Bake and shark is Trinidad and Tobago’s iconic beach food, closely tied to Maracas Bay. A fluffy fried bake is split and piled with crisp fish, vegetables, and a lively range of sauces.
The fish gets a lime-garlic seasoning and crisp flour coating, while the bake dough fries until puffed and golden. Tamarind and green herb sauces supply the signature sweet, tart, and spicy finish.
For a more sustainable and widely available option, use firm white fish such as mahi-mahi or cod in the same preparation.
Serving Suggestions
Set out cabbage, cucumber, tomato, lime, tamarind sauce, and green seasoning so everyone can build a generously dressed sandwich.
Recipe Notes
Fry the bakes shortly before serving. The sauces and sliced vegetables can be prepared a day ahead and chilled.
Trinidadian Bake and Shark
Puffed fried bake filled with crisp seasoned fish, crunchy vegetables, tamarind sauce, and Caribbean green sauce.
Equipment
- Large mixing bowl
- Heavy pot or deep skillet
- Deep-fry thermometer
- Wire rack
Ingredients
Fried Bake
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp fine salt
- 1 tbsp brown sugar
- 1 tbsp unsalted butter softened
- 1 cup warm water approximately
- 4 cups neutral frying oil as needed
Seasoned Fish
- 1 1/2 lb cleaned shark fillet or firm sustainable white fish cut into 6 pieces
- 2 tbsp fresh lime juice
- 2 cloves garlic minced
- 1 tsp Caribbean green seasoning
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour for dredging
- 1 tsp paprika
Fillings and Sauces
- 2 cups finely shredded cabbage
- 1 medium tomato thinly sliced
- 1 small cucumber thinly sliced
- 1/2 cup tamarind sauce
- 1/2 cup Caribbean green sauce
- 1 medium lime cut into wedges
Instructions
Prepare the Dough:
- Whisk flour, baking powder, salt, and sugar. Rub in butter, then add enough warm water to make a soft dough.
- Knead for 3 minutes, cover, and rest for 45 minutes. Divide into 6 balls and roll each into a 5-inch round.
Season and Fry the Fish:
- Toss fish with lime juice, garlic, green seasoning, salt, and pepper. Marinate for 20 minutes.
- Combine flour and paprika. Dredge the fish and fry in 350°F (175°C) oil for 4 to 6 minutes, turning once, until crisp and cooked through. Drain on a rack.
Fry the Bakes and Assemble:
- Fry each dough round in 350°F (175°C) oil until puffed and golden, about 90 seconds per side. Drain briefly.
- Split each warm bake and fill with fish, cabbage, tomato, and cucumber. Spoon over tamarind and green sauces and serve with lime.
Notes
- Firm white fish is a practical sustainable substitute where shark is unavailable or restricted.
- Keep the frying oil close to 350°F (175°C) so the bakes puff without becoming greasy.
Nutrition
Calories: 690kcalCarbohydrates: 82gProtein: 34gFat: 25gSaturated Fat: 5gCholesterol: 70mgSodium: 980mgFiber: 5gSugar: 12g