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Trinidadian Bake and Shark

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Golden Trinidadian fried bake filled with crisp fish, vegetables, and sauces.
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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.

Two halves of bake and shark showing crisp fish, cabbage, tomato, cucumber, and sauces.

Recipe Notes

Fry the bakes shortly before serving. The sauces and sliced vegetables can be prepared a day ahead and chilled.

Golden Trinidadian fried bake filled with crisp fish, vegetables, and sauces.

Trinidadian Bake and Shark

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Puffed fried bake filled with crisp seasoned fish, crunchy vegetables, tamarind sauce, and Caribbean green sauce.
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Prep Time 40 minutes
Cook Time 25 minutes
Dough Resting Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 sandwiches
Course: Main Course
Cuisine: Trinidadian
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large mixing bowl
  • Heavy pot or deep skillet
  • Deep-fry thermometer
  • Wire rack

Method
 

Prepare the Dough:
  1. Whisk flour, baking powder, salt, and sugar. Rub in butter, then add enough warm water to make a soft dough.
  2. 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:
  1. Toss fish with lime juice, garlic, green seasoning, salt, and pepper. Marinate for 20 minutes.
  2. 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:
  1. Fry each dough round in 350°F (175°C) oil until puffed and golden, about 90 seconds per side. Drain briefly.
  2. Split each warm bake and fill with fish, cabbage, tomato, and cucumber. Spoon over tamarind and green sauces and serve with lime.

Nutrition

Calories: 690kcalCarbohydrates: 82gProtein: 34gFat: 25gSaturated Fat: 5gCholesterol: 70mgSodium: 980mgFiber: 5gSugar: 12g

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.

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