Shark with Pineapple Salsav
Bake and Sharkv"Bake and Shark" is a Trinidadian sandwich that natives consider to be the ultimate beach food. Sold at various fish stands, the famous pocket sandwich was first created in Maracas Bay (one of the most well known beaches in the island of Trinidad). The dish consists of lighty-battered and seasoned young-shark stuffed in a pocket of light, unleavened fried break, or "Bake." The best part of the meal is filling your sandwich with condiments, and there's a wide assortment to choose from -- so pick one (or three) for your own liking. You can't possibly go wrong.
Bake and Shark by CookingPrincess from Food.com
Float (Fried Bake)
4 cups flour
1 1/2 teaspoons salt
4 teaspoons baking powder
2 1/2 cups water (to form a soft dough)
3 cups oil (for frying)
6 medium shark fillets (shark or any mild firm fish)
2 medium lemons
1 1/2 cups breadcrumbs
1 1/2 cups flour
2 tablespoons mincedchives or thyme
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper sauce
2 medium eggs (beaten)
2 cups vegetable oil (for frying)
Prep Time: 1 hr
Total Time: 1 1/2 hrs
1. Sift flour, salt and baking powder.
2. Add enough water (around 2 1/2 cups) to make a soft dough.
3. Knead for about 10 minutes.
4. Leave to rest for 1/2 hour or more.
5. Divide into 6 portions.
6. Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
7. Oil hands to prevent the dough from sticking to your hands.
8. Fry in hot oil untli brown, turning once.
9. Drain on kitchen paper.
10. Combine chive, thyme, garlic, salt and pepper sauce.
11. Marinate fish in lime and salt for about 15 minutes.
12. Drain well and rub with seasoning mixture.
13. Dip fillets in flour.
14. Dip fillets in egg.
15. Dip fillets in breadcrumbs.
16. Fry on both sides until brown.
17. Drain throughly on kitchen paper.
18. The author of this recipe suggested coleslaw as a condiment for the sandwiches.
19. He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
20. When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.
For a lighter take on Bake and Shark, substitute blacktip shark with catfish or tilapia filets and pita pockets as a stand-in for "bake" as shown here in this recipe by Virginia Burke from Bon Appetit magazine.
Video on the left is a clip Andrew Zimmern, food critic and host of "Bizarre Foods," visiting Richard's Shark and Bake at Maracas Bay for their coveted Bake and Shark sandwiches.