BAKE AND SHARK, TRINIDAD AND TOBAGO: A fried shark filet (yes, shark!),
served in a fresh bun and topped with your choice of condiments, this
hot sandwich is a taste of typical Trinidadian street food. You'll feel
like you're at the beach from the first bite.

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Title: Fried Shark For Bake & Shark
Categories: Seafood, Citrus, Chilies, Vegetables
Yield: 4 servings

2 lb Shark
1 Lime or lemon
1/2 ts Salt
1/4 ts Black pepper
2 cl Garlic
1 tb Green seasoning
1/4 Scotch bonnet pepper
1 c A-P flour
2 c (to 3 c) oil for frying

NOTE: Save a few drops of the lime or lemon juice for
seasoning the shark as well.

The first step is to prep the shark (cut into thin
pieces). You can watch the following video: How To
Fillet And Skin Shark For Frying or follow along with
the aid of these pics.

The idea is to remove the skin, then remove the meat
off the center bone and finally.. slice thinly.

Next up we need to wash the shark pieces with a bit
of cool water and the juice of the lime or lemon. Rinse
with cool water and squeeze dry. Shark ‘meat’ is known
to hold extra liquid, so do remember to squeeze dry.
Then place in a bowl and season with the salt, black
pepper, crushed garlic, green seasoning and scotch
bonnet pepper chopped finely.

Give it a good stir and allow to marinate for about 30
minutes in the fridge. Personally I like frying fish
outdoors as the smell can be very strong inside the
house. So we used the burner on my propane grill for
this step. But before we get started you’ll need to
create a sort of frying station as we’ve done in the
past. Plate with flour, seasoned shark, pot with
oil and a wire basket (or bowl) lined with paper towels
to dry off the extra grease from frying.

Heat your oil on a med/high heat.. then take each piece
of seasoned shark and dust all sides in the flour, then
place into the now hot oil. Cook about 2-3 minutes on
each side and remember to flip. If you over-cook the
shark, it may go a bit tough. Remove from the hot oil,
drain and get ready to assemble your bake and shark
sandwiches.

If you’ve ever purchased bake and shark in Trinidad and
Tobago you’ll know that the condiments are just as
important as the sandwiches themselves. So be a bit
creative.. top with fresh tomato, red onions, slices of
pineapple, fresh lettuce.. and how could one forget the
variety of sauces.

RECIPE FROM: https://caribbeanpot.com

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