Trinidadian Shark and Bake Sandwich

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Trinidad's iconic Shark and Bake is a beloved Maracas Bay street food featuring crispy seasoned shark fillets tucked into a golden fried flatbread with fresh vegetables, herbs, and fiery pepper sauce. Each handheld sandwich balances crunchy fried fish, pillowy bread, and bright tropical heat for the ultimate beachside bite.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 65 gCarbs
• 3 gFiber
• 4 gSugar
• 28 gProtein
• 860 mgSodium
• 480 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Bake Bread

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tbsp granulated sugar
• 2 tbsp unsalted butter, softened
• 3/4 cup warm water
• 2 cups vegetable oil, for frying

For the Shark Filling

• 1 lb shark steaks, cut into 1-inch strips
• 2 tbsp lime juice
• 1 tbsp green seasoning (chadon beni, garlic, thyme blended)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 cup all-purpose flour, for dredging
• 1 cup vegetable oil, for frying

For the Toppings

• 1 cup shredded lettuce
• 1 large tomato, thinly sliced
• 1 small red onion, thinly sliced
• 1 scotch bonnet pepper, finely chopped (seeds removed for milder heat)
• 1/4 cup pepper sauce or garlic sauce, to serve
• 1 lime, cut into wedges

Directions

1. In a large bowl, whisk flour, baking powder, salt, and sugar. Cut in butter until the mixture resembles coarse crumbs, then stir in warm water a little at a time until a soft dough forms. Knead for 3 minutes, cover, and let rest for 15 minutes.
2. While the dough rests, toss shark strips with lime juice, green seasoning, salt, black pepper, garlic powder, paprika, and cayenne. Let marinate for 10 minutes, then dredge each piece in flour and shake off the excess.
3. Heat 2 cups of oil in a deep pot to 350°F. Divide rested dough into 4 equal balls, roll each into a 6-inch round about 1/4-inch thick, and fry one at a time for 90 seconds per side until puffed and deep golden. Drain on paper towels.
4. In a separate skillet, heat 1 cup oil to 360°F. Fry the shark strips in batches for 3 to 4 minutes, turning once, until golden brown and cooked through. Drain on paper towels and season immediately with a pinch of salt.
5. Slice each fried bake open like a pita pocket without cutting all the way through. Layer shredded lettuce and tomato slices inside, then add a generous portion of hot fried shark.
6. Top with sliced red onion and a sprinkle of chopped scotch bonnet pepper. Drizzle liberally with pepper sauce or garlic sauce, squeeze fresh lime over the top, and serve immediately while the bread is still warm and crispy.
7. Repeat with remaining ingredients to assemble all four sandwiches. Serve with extra lime wedges and pepper sauce on the side.

Cook’s Notes

• Young shark (called 'cass cass' in Trinidad) is the traditional choice; if unavailable, kingfish, mahi-mahi, or swordfish work as good substitutes.
• Roll the bake dough thin for a crispier pocket; thicker dough yields a softer, more bread-like texture similar to a fry bake.
• Always remove the seeds from the scotch bonnet if you prefer mild heat; keep them in for an authentic Trinidadian kick.
• Serve immediately after assembly so the steam from the hot shark slightly wilts the lettuce without making the bread soggy.
• For the most authentic flavor, make a quick green seasoning by blending chadon beni (or cilantro), garlic, thyme, and a splash of vinegar.

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