TRINIDADIAN BAKE AND SHARK
I had a craving that could not be quenched. I wanted Bake and Shark. Living in Atlanta I don’t have the luxury of walking a few blocks from my home to purchase some as I would if I still lived in Richmond Hill, NY. The only solution was to make my own. I’ve never cooked shark before but I’m a pretty adventurous gal so I set out to conquer this famous Trini dish. I’ve never been to Trinidad, but after years of living in Richmond Hill, a community teeming with Caribbean food, I came to love bake and shark, doubles and aloo pie just as much as I love my roti and curry.
It was a new experience as shark is unlike any other fish I’ve ever cooked. The flesh is very firm and white and has a line of chewy “fat?” running through the meat. It also take quite sometime to cook, but don’t worry if it’s undercooked you will know as the fish will still be very firm and difficult to break part.
I don’t have an exact recipe since it’s a simple fried fish, but I will do my best to share with you what I did. I used this Bake recipe, and I garnished the shark with a lettuce, purple cabbage and shredded carrot mixture. I made a garlic ranch mayo which I spread on the bake and topped it with tiny chunks of pineapple.
Bake and Shark
2 lbs shark cut into pieces
Place shark in a bowl with enough half lemon juice and half water mixture to cover. Let sit for at least half hour. Remove from water and sprinkle both sides liberally with salt, pepper, cayenne pepper, garlic and onion powder. Place about 2 cups of flour in a plate and add the same seasoniongs to the flour as you did to the fish. Coat fish in the flour making sure to shake off excess.
In a pan, add enough canola to cover fish, and heat over a medium fire. When oil is hot, add fish. The frying time varies depending on the thickness of the fish, but it took me about 10-15 minutes. If fish browns too quickly, reduce the heat.
Blend 1/3 cup mayo, 1/3 cup ranch dressing, 2 garlic cloves and 1 scallion until smooth.
Jehan……Shark!! wow I’m impressed, it also looks great! I have one question? where do you buy shark meat?
I bought the Shark at Dekalb Farmers Market.
How do you get your floats so nice and round? Mine are usually all over the place as i can’t be bothered to shape them so pretty:-)
Thank you!! I use a biscuit cutter or a large round bowl to cut my bake.
Jehan…I love it! It looks so good and the garnish looks crisp and healthy to of set the fried shark. I applaud your willingness to try making it at home. Can I share it?
Thanks Inga, feel free to share as long as it’s linked back to my blog.
You are a brave chef! Shark is not one that most of us would know how to cook, so you’ve shared some good tips. Looks good!
Hey Jehan!! Your food is always amazing!! I would love to be able to contact you about a upcoming project. If interested please let me know!! Thanks!!
We are going to try bake and shark the next time we see shark in the fish market! Love how you show the best of the Caribbean 🙂
I am only now seeing this post – my past 2 columns have been on bake and shark 🙂 yours looks delectable.
For a bit more authenticity, I add some lime/lemon juice to the Garlic sauce, smear some tamarind sauce for tangy goodness and cilantro/coriander on top with coleslaw. Yumm!!
Hay Jehan everything you make is excellent love your work. I never had shark before and would love to try it. Do you remember the name of the store you bought your bake and shark from. I live only 10 minutes away from Richmond hills in Queens.
The store is now closed.