Bake and Shark
A Caribbean lunch built around firm white fish (shark or snapper) and all-purpose flour — on the table in 60 minutes.
✓ USDA-verified nutrition data
582 calories
33g protein
64g carbs
22g fat
4g fiber
Ingredients
- 1.5 lb Firm white fish (shark or snapper)
- 3 cups All-purpose flour
- 1 tbsp Baking powder
- 1.25 cups Warm water
- 4 cups Vegetable oil
- 2 cups Shredded cabbage
- 0.5 cup Tamarind chutney
- 0.5 cup Garlic sauce
Steps
- Make the bake dough: flour, baking powder, salt, and warm water kneaded soft. Rest 20 minutes, then roll into 6-inch rounds.
- Fry the rounds at 350°F for 2 minutes per side until puffed and golden. They should balloon like little pillows.
- Season the fish with salt, lime, and green seasoning, dredge lightly in flour, and fry until crisp and golden.
- Split each bake and stuff with the hot fish, shredded cabbage, and all the condiments — tamarind chutney, garlic sauce, pepper sauce, the works.
- Eat immediately at the beach, ideally. Maracas Beach in Trinidad is the spiritual home of this sandwich, but your kitchen works too.