It is made from fried flatbread (“bake”) filled with fried pieces of shark meat and various other ingredients and sauces. Before frying, the shark meat is either seasoned with a herb blend and breaded, or marinated in a mix of lemon juice, onion, garlic, thyme . Other additional ingredients include lettuce, tomatoes and/or pineapple; liquid condimnents commonly used are mustard, ketchup, garlic sauce, pepper sauce . In Trinidad, bake and shark is associated with Maracas beach on the Northern coast.
BAKE AND SHARK RECIPE
2 cups flour ( all purpose)
3/4 tsp salt
1 tsp baking powder
1 tsp yeast
1/2 tbsp sugar
3/4 cup water
oil for frying
1 lb shark
3 tbsp green seasoning*
3 lemons (or 4 limes)
1 egg ( for egg wash )
flour ( to flour shark )
oil for frying
* If you don’t have green seasoning use 1 chive, 10 leaves chadon beni, 2 seasoning pepper, 1 small onion, 2 cloves garlic and 3 leaves big leaf thyme.
Squeeze about 3 lemons in some water and leave the shark to soak for about 3 hours
Afterwards wash the shark in clean water.
Season the shark with the green seasoning and salt.
Dip the seasoned shark in the egg wash.
Then in some flour.
The shark is now ready to be fried.
Deep fry the shark until golden brown and drain on paper.
Mix the ingredients for the bake and leave to rest for 30 minutes.
This is how it looks after half an hour.
Make balls about three inches in diameter.
Then flatten out to about 1/4 of an inch thick.
You can vary the size according to how large or
small you want your fry bake to come out.
Fry on both sides until golden brown. Notice how it swells like float.
Drain on paper and assemble using fresh tomatoes,
lettuce and your favourite condiments.
Try it, and leave a comment.
Recipe from: http://www.simplytrinicooking.com/2009/02/bake-and-shark.html