Bake & Shark
Perfect Wine Pairings:
Marlborough Sauvignon Blanc - Bright acidity and herbaceous notes cut through the fried richness.
Vinho Verde - Light, crisp, and slightly fizzy—perfect beach pairing.
Albariño - Coastal minerality matches the seafood beautifully.
Bake (Fried Bread)
- • 4 cups all-purpose flour
- • 2 tsp baking powder
- • 1 tsp salt
- • 2 tbsp sugar
- • 2 tbsp butter, softened
- • 1 1/2 cups warm water
- • Oil for frying
Shark
- • 2 lbs shark steaks (or kingfish, mahi-mahi)
- • 2 cups all-purpose flour seasoned with salt, pepper, garlic powder
- • Oil for frying
Toppings
- • Shredded lettuce
- • Sliced tomatoes
- • Sliced cucumbers
- • Pineapple chutney
- • Tamarind sauce
- • Garlic sauce
- • Hot pepper sauce
Instructions
- 1. Make bake dough: Mix flour, baking powder, salt, and sugar. Rub in butter. Add water gradually, kneading until smooth. Cover and rest 30 minutes.
- 2. Shape bakes: Divide dough into 6 balls. Roll each into a 6-inch round. Prick with a fork.
- 3. Fry bakes: Heat 2 inches of oil to 350°F. Fry bakes one at a time, 2-3 minutes per side until golden and puffy. Drain on paper towels.
- 4. Prepare shark: Cut shark into strips. Season with salt and pepper. Dredge in seasoned flour.
- 5. Fry shark: In the same oil, fry shark strips for 3-4 minutes per side until golden and cooked through.
- 6. Assemble: Slice bake open like a pita. Add shark strips, lettuce, tomatoes, cucumbers.
- 7. Add sauces: Drizzle with pineapple chutney, tamarind sauce, garlic sauce, and hot pepper sauce to taste.
- 8. Serve: Serve immediately while hot and crispy with cold drinks.
Chef's Notes
Bake and Shark is Trinidad's most famous beach food, especially at Maracas Beach. It's a must-try when visiting the island—crispy, flavorful, and endlessly customizable.
Fish substitute: Shark can be hard to find. Use kingfish, mahi-mahi, or any firm white fish. The key is a meaty texture that won't fall apart when fried.
The sauces make it: Don't skip the variety of sauces! The combination of sweet (pineapple), tangy (tamarind), savory (garlic), and spicy (pepper sauce) creates the authentic experience.
Wine pairing tip: This fried beach sandwich needs high-acidity, refreshing wines. Sauvignon Blanc or Vinho Verde provide the crisp, palate-cleansing effect you want with fried seafood.