Bake and shark recipe

Trinidadian beach sandwich in which a yeast dough disc is fried until it puffs, then split and filled with lime and garlic marinated shark.

2 hours and 30 minutesmedium12 ingredients

Ingredients

• 600 g shark fillet
• 500 g all-purpose flour
• 7 g instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 2 limes
• 6 clove garlic
• 1 bunch culantro
• 1 scotch bonnet pepper
• 1 tsp black pepper
• 1000 ml vegetable oil
• 50 g tamarind

How to make Bake and shark

1. Mix 500 g flour, 7 g instant yeast, 1 tbsp sugar and 1 tsp salt, work in 300 ml warm water, knead 8 minutes, cover and let rise 1 hour 30 until doubled. This rise is the bake; skip it and you get a pancake.
2. Marinate 600 g shark in the juice of 2 limes, 4 crushed garlic cloves, half the chopped culantro, salt and black pepper, then chill 30 minutes.
3. Divide the dough into 6 balls, rest them 15 minutes, then flatten each to a 1 cm disc.
4. Heat 1 litre of oil to 175 °C and fry each disc 1 to 2 minutes per side until it puffs up and turns golden, then drain.
5. Dredge the shark in seasoned flour and fry 3 to 4 minutes per side until crisp, then drain on paper.
6. Blend the rest of the culantro with 1 scotch bonnet, 2 garlic cloves and 3 tbsp oil into a green sauce; soak 50 g tamarind pulp in 100 ml hot water and strain it for the sweet sauce.
7. Split each bake open like a pocket, tuck in the shark, spoon over both sauces and eat straight away.

Get Copper on the App Store

More dishes from Grenada →