About this Dish
Fried flatbread stuffed with crispy shark fillet and a build-your-own toppings bar.
History & Origin
Trinidad's most iconic beach food, bake and shark is synonymous with Maracas Bay, where stalls offer a dizzying array of chutneys, sauces, and toppings to pile on.
IngredientsServes 2
🦈Shark fillet (or dogfish/swordfish as substitute), 600g cut into large pieces
🌶️Green seasoning (blended chadon beni, garlic, chive, thyme), 3 tbsp
🧄Garlic, 4 cloves minced
🍋Lime, 2 (juice for marinating)
🌾Plain flour, 400g plus extra for dusting
🥛Whole milk, 200ml warm
🫧Instant yeast, 7g (1 sachet)
🧂Salt, 1 tsp plus seasoning to taste
🌿Shadow beni (chadon beni) sauce, pineapple chutney, pepper sauce, and shredded cabbage to serve
🫙Vegetable oil, for deep frying (about 1 litre)
Method
1
Wash the shark pieces with lime juice and cold water, then pat dry. Rub thoroughly with green seasoning, minced garlic, a squeeze of lime, salt and black pepper. Cover and marinate in the fridge for at least 1 hour, or overnight for best flavour.2
Make the bake by combining the flour, yeast, salt, and a pinch of sugar in a bowl. Gradually add warm milk and mix until a soft, slightly sticky dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and leave to rest for 45 minutes until puffed up.3
Divide the dough into 6 equal balls and flatten each one with your hands or a rolling pin into a round disc about 1cm thick. Don't make them too thin or they won't puff up properly.4
Heat oil in a deep pot or wok to about 175°C (350°F). Fry the bakes in batches for 3–4 minutes per side until golden brown and cooked through. They should puff up beautifully. Drain on kitchen paper and keep warm.5
Dust the marinated shark pieces lightly in seasoned flour, shaking off any excess. Fry in the same hot oil for 4–5 minutes, turning once, until golden, crispy and cooked through. Drain on kitchen paper and season immediately with a little extra salt.6
Slice each bake open along one side like a pocket. Stuff with a piece or two of fried shark, then let everyone build their own with toppings: shredded cabbage, pineapple chutney, shadow beni sauce, pepper sauce, and a squeeze of lime — just like Maracas Beach.User Reviews
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