Bake and Shark
Well I don't have to tell you all what's going on in Trinidad and Tobago around this time......Ok! I'll tell you. It's CARNIVAL !!! ... I've gotten the carnival fever again and it will only be over by Ash Wednesday. With all the soca music and calypso around, I have a lot to listen to and watch. These days the TV is stuck on Synergy TV and when I can't get enough I go online and watch more videos. I will to be staying up on fantastic Friday to watch Soca Monarch and Groovy Soca Monarch. I'm just as curious to see who will win the one million dollars first prize for Soca Monarch. I have my favourites but let's just wait and see. Anyhow, time to talk about the recipe (boy do I get side tracked easily!!)
This dish, to me, is another top liming food found in Trinidad and Tobago around carnival time aor any other time as a matter of fact. Just like corn soup, geera pork or chicken, pholourie, doubles and pigfoot souse, bake and shark is a favourite of ours made popular at Maracas Bay and at al inclusive fetes. I especially like my bake and shark with some chadon beni chutney, slight pepper, and ketchup (Trinis love ketchup) :^) So if you're in Trinidad and Tobago to enjoy carnival, don't forget to try out a bake and shark while you're enjoying yourself in a fete or on the beach. Who knows maybe you've already done that! Enjoy bake and shark. This is as Trini as it gets!
For Bake:
2 cups flour ( all purpose)
3/4 tsp salt
1 tsp baking powder
1 tsp yeast
1/2 tbsp sugar
3/4 cup water
oil for frying
For Shark:
1 lb shark
3 tbsp green seasoning*
3 lemons (or 4 limes)
1 egg ( for egg wash )
flour ( to flour shark )
salt to taste
oil for frying
* If you don't have green seasoning use 1 chive, 10 leaves chadon beni, 2 seasoning pepper, 1 small onion, 2 cloves garlic and 3 leaves big leaf thyme.
Squeeze about 3 lemons in some water and leave the shark to soak for about 3 hours
Afterwards wash the shark in clean water.
Season the shark with the green seasoning and salt.
Dip the seasoned shark in the egg wash.
Then in some flour.
The shark is now ready to be fried.
Deep fry the shark until golden brown and drain on paper.
Mix the ingredients for the bake and leave to rest for 30 minutes.
This is how it looks after half an hour.
Make balls about three inches in diameter.
Then flatten out to about 1/4 of an inch thick.
You can vary the size according to how large or
small you want your fry bake to come out.
Drain on paper and assemble using fresh tomatoes,
lettuce and your favourite condiments.
And that's how the cookie...Uh!! fry bake fries. ha ha!! Until then. Bye!
February 15, 2009 4:33 PM
I am no good at kneading flour so my bakes don't look nothing like that lol!
I am so missing home right now.This Feb marks 17 years i have been in the US and 17 years missing Carnival.
One of these days i will be there to jump up and wave!!
PS
please post some Carnival pics : )
February 15, 2009 7:18 PM
Becky, I'm surprised at how long you haven't come home. But as we say in Trini I feel your navel string bury here just like mine. One good day you'll be able to visit. Anyhow I do plan to post some pics of carnival so keep checking.
February 16, 2009 3:18 PM
I have been back 2 times within the 17 yrs, just not for Carnival.I miss Carnival and Christmas in TnT soooo much .I am coming this June 2009 for a visit with my kids and hubby,can't wait!!
February 16, 2009 7:42 PM
Oh I see! hope you enjoy your visit.
April 27, 2009 3:19 PM
What a beautiful and delicious site you have here! I regret not paying more attention to what was happening in the kitchen when I was growing up. Now that I'm on my own, I'm slowly trying to teach myself to cook all of our traditional dishes. I call my mom to ask a question now and then and because nothing is written down she can't give me specific directions. Thank goodness for you and your blog :)
April 27, 2009 7:20 PM
Thank you Aziza for your gracious comment. Stop by soon; more recipes to come.
September 29, 2009 11:23 AM
Hi Felix
Is the amount of water correct in the Bake recipe? The dough is way too wet using an equal amount of water as flour. Also should the water be warm if you are raising the dough with the yeast during the resting time ?
Thanks,
Lynn
September 29, 2009 10:51 PM
Hi Lynn,
I do apologize and thank you for noticing that typo. I made the necessary adjustments. Also you don't need to use warm water because self rising yeast was used. Hope this helps :-)
July 20, 2010 9:43 AM
Hi. Is there a special type and size of shark to use? I am currently in Florida and my friends catch small to medium sized shark all the time (which they end up throwing back into the sea). I was wondering if I can just fillet those and cook it for the bake n shark.
July 20, 2010 11:36 AM
Hi Macca, I prefer larger sharks simply because I believe they should be given time to grow.