Bake and Shark
Bake and Shark Say it: bake and shark
Bake and Shark is the iconic street food of Trinidad and Tobago. Fresh shark fillets are seasoned with green seasoning, fried until golden, then tucked into a warm, fluffy fried bake (a yeasted bread). It is traditionally eaten at Maracas Bay where vendors line the beach serving this sandwich dressed with fresh slaw, tomatoes, cucumbers, and an array of tangy, spicy sauces. The contrast of crispy fish, soft bread, and bright condiments makes it a beloved weekend treat for locals and visitors alike.
Bake and Shark
Bake and Shark
Pronounced bake and shark
- Serves
- 4
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Green Seasoning
Shark
Bakes
To Serve
Method
Make the green seasoning. blend cilantro, scallions, garlic, onion, Scotch bonnet (if using), thyme, lime juice, salt, and black pepper until smooth. Set aside.
Season the shark. place fillets in a bowl with ½ cup (120 ml) of the green seasoning, salt, pepper, and buttermilk. Mix well and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Prepare the bake dough. in a large bowl whisk together flour, baking powder, salt, and sugar. Rub in the butter until the mixture resembles coarse crumbs. Gradually add warm water and knead until a soft, slightly sticky dough forms. Cover and let rest 15 minutes.
Divide the dough into 4 equal pieces. On a lightly floured surface, roll or press each into a 5–6 inch (13–15 cm) circle about ¼ inch (6 mm) thick.
Heat 3 inches (8 cm) of vegetable oil in a deep pot to 350°F (175°C). Fry the bakes one or two at a time, turning once, until puffed, golden, and cooked through, about 3–4 minutes total. Drain on paper towels.
For the shark. combine flour and 1 tsp (5 g) baking powder in a shallow dish. Remove shark from marinade, letting excess drip off, then dredge in the flour mixture.
Fry the shark in the same 350°F (175°C) oil until deep golden and crisp, about 4–5 minutes per side depending on thickness. Drain on paper towels.
To assemble. split each warm bake horizontally. Place a fried shark fillet inside, then add shredded cabbage, tomato, and cucumber slices. Drizzle generously with tamarind sauce, garlic sauce, culantro sauce, and hot pepper sauce to taste.
Serve immediately while everything is hot and crispy.
Regional variants
Some vendors add pineapple or mango slices for sweetness, while others serve a “doubles-style” version with curried chickpeas. Modern versions sometimes use grilled or baked fish for a lighter take.
Cook's notes
- If fresh shark is unavailable, kingfish, mahi-mahi, or any firm white fish works well as a substitute.
- Make the green seasoning and sauces a day ahead; the flavors improve after resting.
- Keep fried bakes warm in a low oven while frying the fish so everything is ready at the same time.
Serve with
Ice-cold Carib or Stag beer, or fresh coconut water straight from the nut.
Make ahead and storage
The green seasoning and sauces can be made up to 2 days ahead and refrigerated. Fried bakes and fish are best eaten fresh; reheat in a hot oven to restore crispness.
