COPPER🇬🇩 Grenada
Bake and shark recipe
Savor the taste of the Caribbean with this crispy delight!
Ingredients
- 600 g shark fillet
- 200 g all-purpose flour
- 100 g cornmeal
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 150 ml water
- 500 ml vegetable oil
- 1 cucumber
- 1 tomato
- 4 lettuce
- 4 tbsp hot sauce
How to make Bake and shark
- Clean and cut 600 g of shark fillet into manageable pieces, aiming for 2-3 inches long.
- In a bowl, mix 200 g of all-purpose flour, 100 g of cornmeal, 1 tsp baking powder, 1 tsp salt, 1/1 tsp black pepper, and 1/1 tsp garlic powder thoroughly.
- Gradually add 150 ml of water to the dry ingredients, stirring until a smooth batter forms without lumps.
- Heat 1 liter of vegetable oil in a deep pan to medium heat, around 170°C (340°F), until shimmering.
- Dip each piece of shark into the batter, ensuring it's coated well, then carefully lower into the hot oil.
- Fry the shark pieces for 4-5 minutes, flipping as needed, until golden brown and crispy.
- Remove the fried shark and drain on paper towels to absorb excess oil.
- Serve the fried shark in a bun with 100 g of shredded lettuce, 1 sliced cucumber, 1 sliced tomato, and drizzle with your favorite hot sauce.
What is Bake and shark?
Bake and shark is a traditional dish from Grenada, cooked in a pan, and takes about 60 minutes from start to finish. It is built around shark fillet, all-purpose flour and cornmeal. The recipe below uses 13 ingredients and is written out step by step.
How long does Bake and shark take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. The method runs to 8 steps, the longest being 4 minutes.
Any tips for making Bake and shark?
Use fresh shark for the best flavor and texture.
Copper documents Grenada alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.