📝 About This Recipe
Transport your taste buds to the sun-drenched shores of Trinidad with this iconic street food staple. This legendary sandwich features succulent, seasoned shark fillets fried to golden perfection and tucked into a pillowy, hand-kneaded 'fry bake' bread. Bursting with a symphony of textures and bold Caribbean spices, it is the ultimate expression of Trinidadian beach culture.
🥗 Ingredients
The Shark (Protein)
- 1.5 pounds Shark fillets (cut into 3-inch pieces; blacktip shark is traditional)
- 2 tablespoons Lime juice (to wash and prep the fish)
- 3 tablespoons Green Seasoning (blend of shado beni, garlic, ginger, and pimento peppers)
- 1 teaspoon Salt and Black Pepper (adjust to taste)
The Fry Bake (Bread)
- 4 cups All-purpose flour (plus extra for dusting)
- 2 teaspoons Baking powder
- 1 teaspoon Instant yeast (for extra fluffiness)
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1.5 cups Warm water (approximately)
The Coating & Frying
- 1 cup All-purpose flour (for dredging the fish)
- 3 cups Vegetable oil (for deep frying)
Essential Condiments
- 1/2 cup Shado Beni Chutney (culantro-based sauce)
- 1/2 cup Garlic Sauce (creamy, aioli-style)
- 1 cup Cucumber salad (thinly sliced with vinegar and pepper)
- 1 cup Coleslaw (shredded cabbage and carrots)
👨🍳 Instructions
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1
Clean the shark pieces by rubbing them with lime juice and rinsing under cold water. Pat thoroughly dry with paper towels.
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2
Season the shark with the green seasoning, salt, and black pepper. Let it marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate.
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3
In a large mixing bowl, whisk together the 4 cups of flour, baking powder, yeast, sugar, and salt for the bake.
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4
Gradually add warm water to the flour mixture, kneading by hand until a soft, smooth, and slightly tacky dough forms. Cover and let rest for 20-30 minutes.
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5
Divide the dough into 8-10 equal-sized balls (loyahs). On a floured surface, roll each ball into a flat disc about 1/4 inch thick and 5-6 inches in diameter.
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6
Heat the vegetable oil in a deep heavy-bottomed pot or wok to 350°F (175°C).
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7
Fry the bakes one or two at a time. Carefully place the dough in the oil; it should puff up immediately. Flip once to ensure both sides are a beautiful golden brown (about 1-2 minutes per side).
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8
Drain the fried bakes on paper towels and keep them warm in a basket covered with a clean kitchen towel.
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9
Dredge the marinated shark pieces in the 1 cup of flour, shaking off any excess for a light, crispy coating.
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10
Fry the shark in the same oil until the exterior is golden and the fish is cooked through, roughly 3-4 minutes per side depending on thickness.
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11
Drain the shark on a wire rack to maintain crispiness.
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12
To assemble, slice a warm bake halfway through to create a pocket. Stuff with 1-2 pieces of fried shark.
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13
Customize your sandwich by layering in the garlic sauce, shado beni chutney, cucumber salad, and coleslaw. Serve immediately while hot.
💡 Chef's Tips
If you cannot find shark, firm white fish like Kingfish, Mahi-Mahi, or Catfish are excellent substitutes. Don't skip the resting time for the dough; it ensures the bakes puff up and create that perfect pocket. Maintain a consistent oil temperature of 350°F; if the oil is too cold, the bakes will be greasy; if too hot, they will burn before cooking through. For the most authentic flavor, make your own Green Seasoning using culantro (shado beni) rather than standard cilantro. Always pat the fish dry before dredging to ensure the flour sticks and creates a crispy crust.
🍽️ Serving Suggestions
Pair with a cold glass of Mauby or a refreshing Sorrel drink for a true Trinidadian experience. Serve alongside a side of spicy pineapple or mango chutney for an extra kick of sweetness and heat. A cold Carib or Stag beer is the traditional adult beverage pairing for this beachside classic. Offer extra Scotch Bonnet pepper sauce on the side for those who want to turn up the heat. Enjoy outdoors if possible—this dish is best eaten with your hands and a sea breeze.