Fried Bake ‘n Fish (recipe)

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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  • Lauri

    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

  • Lauri

    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

  • Marlene

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

  • Marlene

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

  • irene

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

  • irene

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

  • Deena

    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.

  • Deena

    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.

  • Deena

    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.

  • http://mintorogo.com Solo Life

    Hhhmmm..looks very nice ..yummi
    .-= Solo Life´s last blog ..ADA Gosip, AD 4605 IP =-.

  • http://mintorogo.com Solo Life

    Hhhmmm..looks very nice ..yummi
    .-= Solo Life´s last blog ..ADA Gosip, AD 4605 IP =-.

  • Alice Gonzalez

    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

  • Alice Gonzalez

    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

  • Alice Gonzalez

    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

  • Carra

    Hey, I have been trying to get the "pocket" in my bakes since I began making them. I cannot figure out what I am doing wrong? I have tried your recipe (maybe they were too large), tried margarine, tried butter, tried yeast and still no pocket. What am I doing wrong? Could it be the size?

    • Dawn

      Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck

      • Dawn

        You can also add 1tsp yeast and 1/4 cup butter. You will definitely have a pocket.

    • Dawn

      Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck

  • Carra

    Hey, I have been trying to get the "pocket" in my bakes since I began making them. I cannot figure out what I am doing wrong? I have tried your recipe (maybe they were too large), tried margarine, tried butter, tried yeast and still no pocket. What am I doing wrong? Could it be the size?

    • Dawn

      Carra, I think you should try rolling your dough with a rolling pin or bottle. I guess it releasing air and compacts dough causing it to expand during the frying process. Be sure to roll the dough about 1/4 inch thick because the thinner you roll the dough the bigger the pocket. Let us know how it works out. Good Luck

      • Dawn

        You can also add 1tsp yeast and 1/4 cup butter. You will definitely have a pocket.

  • http://www.melecotte.com chris

    hmmm yum! Love this! Must try. Not sure if the fried pockets will last long enough for the fish…lol but I will try!

  • http://www.melecotte.com chris

    hmmm yum! Love this! Must try. Not sure if the fried pockets will last long enough for the fish…lol but I will try!

  • http://www.melecotte.com chris

    hmmm yum! Love this! Must try. Not sure if the fried pockets will last long enough for the fish…lol but I will try!

  • http://www.saltwatercleanse.net/whats-up-with-this-salt-water-flush-i-keep-hearing-about/ This Salt Water Flush

    I wanna find more info about this, anybody could?

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