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Fried Bake ‘n Fish (recipe)

23 March 2007 19,118 views 36 Comments

Fried Fish n Bake

‘Shark n Bake’ is -the- ultimate beach food here in Trinidad (although it can be bought in other places as well). Its epicentre (where i’ve been told the dish was also first created) is Maracas Bay (which is also the most popular beach on the island). Many beach seekers who are going to other beaches on the North Coast will stop at Maracas en route, to pick up their ‘Bake n Shark’ before proceeding to their ultimate destination. Although there are many fish stands, there are usually one or two with the longest lines, and of course that is where to head! :D (to see pics of a shark n bake stand up close, click here)


Simi w/ Bake n Shark

My friend Simi enjoys a bake n shark – Carnival Tuesday 2005

So what is Bake n Shark? Well it is basically fried dough and highly seasoned fried fish. That probably does not sound all that amazing or innovative but it really is all in the execution, and of course the accroutements! The condiment bar is often as large as the fish stand and contains everything from cilantro sauces to garlic sauce, tamarind sauce, chopped vegetables and of course pepper sauce (for pics click here). Also for those like myself who don’t eat shark (for religious reasons) most vendors offer alternative fish options such as kingfish or flying fish so no one has to miss out!

My version used butterfish fillets but you can use any mild firm white fish. If I do say so myself it is ‘out of this world’ :P


Trinidad Fried Bake ‘n Fish (adapted from the Naparima Girls’ High School Cookbook)

Ingredients:

Float (Fried Bake)

4 cups flour
1 1/2 tsp salt
4 tsp baking powder
water
oil for frying

Fried Fish

1 lb fish fillets
2 limes
breadcrumbs
flour
2 tbsp minced chive & thyme
1 tsp minced garlic
1 teaspoon salt
1/2 tsp pepper sauce
1-2 beaten eggs
oil for frying

Method:

Fried Bake:

1. Sift flour, salt and baking powder
2. Add enough water (around 2 1/2 cups) to make a soft dough
3. Knead for about 10 minutes.
4. Leave to rest for 1/2 hour or more

5. Divide into 6 portions.
6. Flatten each portion to a a diameter of 5″ to 6″ and 1/4″ thick. Oil hands if necessary to prevent the dough from sticking to your hands
7. Fry in hot oil untli brown, turning once

8. Drain on kitchen paper

Fried Fish:

1. Combine chive, thyme, garlic, salt and pepper sauce
2. Marinate fish in lime and salt for about 15 minutes

3. Drain well and rub with seasoning mixture
4. Dip fillets in flour
5. Dip fillets in egg
6. Dip fillets in breadcrumbs

7. Fry on both sides until brown

8. Drain throughly on kitchen paper

Condiments:

Condiments for this dish are as varied and freeform as they come. Let your imagination and preferences guide you :)
This time around I made some coleslaw, tossed some tomatoes and watercress with olive oil, salt and pepper, and made a lovely sauce by combining diluted mango chutney with ketchup and chopped garlic

Assemble by slicing horizontally into the fried bake 90% of the way through. Insert a fillet and top with condiments.

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36 Comments »

  • BuddingCook said:

    yum yum so fluffy! :D i want to take a bite.

    # 23 March 2007 at 6:01 am | link
  • Sarina said:

    nyam :D :D :D

    # 23 March 2007 at 8:35 am | link
  • Daniella said:

    oooohhhh!!! yummmm….i am so jealous!!! wonder if i can find shark and bake in miami ;)

    # 23 March 2007 at 10:39 am | link
  • Sarina said:

    if you can’t use any whitefish fillet and you’re good to go :D !

    # 23 March 2007 at 11:09 am | link
  • 1969 said:

    I will be home in TNT in April and I may as wel drive STRAIGHT to Maracas cause a Bake and Shark is tops on my list. YUM!

    # 23 March 2007 at 2:27 pm | link
  • Chennette said:

    aw, food. Trini food. I know I can make this, and have several times, but I could do with a trip to Maracas now. Since that would mean I’d be home :-D

    # 23 March 2007 at 2:44 pm | link
  • Sarina said:

    hope they not workin you too hard :D

    # 23 March 2007 at 3:56 pm | link
  • Sarina said:

    HAHAHA! you should start making a checklist of foods to tick off the first 3 days you are back lol :)

    # 23 March 2007 at 3:57 pm | link
  • Josh P.G. Lane said:

    Just when you thought it was safe to get back into the oil….

    Duh… Doh, Duh… Doh, Duh, Duh… SHARK!!!!!

    I look forward to the day I can say, the big one didn’t get away. Seriously, can’t wait to make it to Maracas and dig in!!! :-D

    # 24 March 2007 at 3:26 am | link
  • Marsha said:

    Hi Nikki
    Love the pics
    Maracas bake and shark condiments is tuh die for!

    # 24 March 2007 at 6:14 pm | link
  • Freya said:

    Hi Sarina! I love your blog, I have been reading up about Caribbean and Barbadean cooking recently and last weekend I made Duckanoo. I would be interested in your thoughts about my post and what I can do to make it better (probably change everything!!). This fried fish looks wonderful!

    # 25 March 2007 at 3:26 pm | link
  • Helen said:

    Never seen fry bakes so pouffy. Lovely!!

    # 25 March 2007 at 4:16 pm | link
  • Sarina said:

    dear helen, i used bread flour instead of regular all-purpose :) it makes a difference :D

    # 25 March 2007 at 4:44 pm | link
  • Sarina said:

    nyam :D

    # 25 March 2007 at 4:45 pm | link
  • Sarina said:

    thanks a lot freya :D i’ve left my comments on your blog :)

    # 25 March 2007 at 4:45 pm | link
  • Lilandra said:

    i love flying fish
    i haven’t had it in so long

    # 27 March 2007 at 2:33 am | link
  • Sarina said:

    go beach! :D

    # 27 March 2007 at 6:47 am | link
  • Steph said:

    Hi, gonna try this for myself had this in Trinidad in April while on a cruise, the taxi driver recommended it and it was wonderful!! Will let you know how I got on!
    Steph, Essex, UK

    # 24 September 2007 at 7:37 am | link
  • Allana said:

    I actually tried this today and for someone who always messes up in cooking, it actually came out good!
    I was SO happy i found this site.
    Thank you Sarina for creating it, I definately will be back here frequently!

    # 26 October 2007 at 1:12 am | link
  • LION said:

    nice !

    # 24 February 2008 at 9:40 pm | link
  • SHAGG NASTY said:

    I’LL OUT FRY RICHARD IN HIS OWN GAME ( RICHARDS BAKE N SHARK ) I’M TALKING ABOUT. IF I CAN’T BEAT HIM I’LL JOIN HIM, I’M A BAD MAN AND I HATE TO TOOT MY OWN HORN.

    # 22 July 2008 at 5:34 pm | link
  • Dee said:

    I tasted this shake bake in St. Lucia on my way to Dominica it was the bomb. I am hooked and have been looking for this recipe all over web.

    I have tried to get recipe from St. Lucia website but was unsuccesful.

    But website is brilliant, no chance of making a mistake.

    Many thanks.

    # 12 September 2008 at 8:41 am | link
  • Shevonne said:

    I love your recipe for bake-one of my favorites!

    While looking for cooking alternatives for bake I came across a recipe calling for the use of butter. It sounds divine-have you ever used this method?

    # 13 September 2008 at 6:45 am | link
  • Sarina (author) said:

    Allana, Dee – So glad you enjoyed and had success with the recipe :) Keep reading and commenting! :)

    Shevone – I use butter as well as shortening or margarine. However because I keep kosher shortening and margarine allow me more flexibility in what I can pair it with

    # 15 September 2008 at 11:11 pm | link
  • Pdi said:

    Thanks so much for the bake and saltfish info. I was married to a guyanese for 13 years and here mother taught me quite a few good meals in the kitchen, caribean style. I still think my curry is awesome but its the jerk that defines my skill. Im in Spain, is there anywhere I can get ingredients, its scarce around here.

    # 19 October 2008 at 4:26 pm | link
  • Roti said:

    I just made up a batch of dough for the fried bake. We going to have it with buljol, zabouca, abd watercress. I’ll let allyuh know how it went dong once we eat it up…LOL!

    # 28 December 2008 at 12:58 pm | link
  • Sarina (author) said:

    nyam!! dat soundin’ real good!!! :D

    # 28 December 2008 at 12:58 pm | link
  • Greg said:

    Been there ate them and they r so good trying to make them now using maco shark

    # 7 March 2009 at 2:14 pm | link
  • chineebizkit said:

    I made the bake and fried fish this weekend.

    I already have my own recipe for fish but i used your recipe for the fried bake.

    Took we a while to get the right thickness yet being light.

    I made some thick ones but they came out hard.

    The last set i made them big but thin and they fried really nice. My mom said i should add some yeast as well. I’ll probably add a lil more salt.

    Keep up the great work

    # 16 March 2009 at 7:45 pm | link
  • msdecember said:

    when i taste my cousin’s bake, it has a sweetness to it… are there any recipes that have sugar in them?

    # 22 June 2009 at 10:58 am | link
  • Lauri said:

    Ok just I love Shark & Bake, but where in Miami or Fort Lauderdale can I find a real authentic Trini restaurant that serves Trini dishes other than Roti? Now I love my Roti too, but I would love all the Trini dishes….

    Lauri

    # 12 August 2009 at 11:32 am | link
  • Marlene said:

    I just finished making this recipe. Thanks for instructions on how to make everything. Great stuff. My bake was a tad large. he! he!

    # 31 August 2009 at 9:38 pm | link
  • irene said:

    where can i find the best shark and bake in brooklyn?

    # 8 September 2009 at 8:59 pm | link
  • Deena said:

    I visited T&T last year to see my Trini friend. He took me to Maracas Bay & we ate shark and bake…. so good! His mom told us we should have brought her one.

    # 7 October 2009 at 10:32 am | link
  • Solo Life said:

    Hhhmmm..looks very nice ..yummi
    Solo Life´s last blog ..ADA Gosip, AD 4605 IP My ComLuv Profile

    # 15 October 2009 at 8:37 pm | link
  • Alice Gonzalez said:

    Thanks again Sarina, what a great ambassador you are for Trinidad!
    I had Richard’s Bake and Shark but do you have any recipes of the condiments he uses? Especially the cole slaw all of which are very new to me? Thanks again, alice in wonderland

    # 23 October 2009 at 8:33 am | link

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