SHARK SANDWICH RECIPES

THE ULTIMATE SHARK AND BAKE (A TURE TRINIDAD AND TOBAGO ...

The Ultimate Shark and Bake (A Ture Trinidad and Tobago ... image

This is the real deal!! I found out about this amazing shark sandwich while watching an episode of "Bizarre Foods" hosted by chef and food critic Andrew Zimmern and fournd this online at Trini Gourmet. Shark and Bake is what natives of Trinidad call the ultimate beach food sold at various fish stands, and first created in Maracas Bay (the most popular beach on the island). This sandwich is like nothing I've ever tasted before. There are several steps to this recipe but it is well worth the effort. The flavor of the shark fillets is not overwhelming and the flavor of the bread which you will be making yourself is so wonderful and different I hope you love it just as much as everyone in my family does. I make these quite often and they are always a hit even with the pickiest of people. You can use the suggestions the author of this recipe made to be used as condiments on your shark sandwiches but you can do what I do and shred some lettuce and slice some tomatos and added a bit of my favorite pesto and they will be out of this world!! It is always good to try different things don't you think? Give it a try and enjoy!!

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 15

Ingredients

4 cups flour
1 1/2 teaspoons salt
4 teaspoons baking powder
2 1/2 cups water (to form a soft dough)
3 cups oil (for frying)
6 medium shark fillets (shark or any mild firm fish)
2 medium lemons
1 1/2 cups breadcrumbs
1 1/2 cups flour
2 tablespoons minced chives or 2 tablespoons thyme
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper sauce
2 medium eggs (beaten)
2 cups vegetable oil (for frying)

Steps:

Fried Bake:.
Sift flour, salt and baking powder.
Add enough water (around 2 1/2 cups) to make a soft dough.
Knead for about 10 minutes.
Leave to rest for 1/2 hour or more.
Divide into 6 portions.
Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
Oil hands to prevent the dough from sticking to your hands.
Fry in hot oil untli brown, turning once.
Drain on kitchen paper.
Fried Fish:.
Combine chive, thyme, garlic, salt and pepper sauce.
Marinate fish in lime and salt for about 15 minutes.
Drain well and rub with seasoning mixture.
Dip fillets in flour.
Dip fillets in egg.
Dip fillets in breadcrumbs.
Fry on both sides until brown.
Drain throughly on kitchen paper.
The author of this recipe suggested coleslaw as a condiment for the sandwiches.
He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.

Nutrition Facts : Calories 2161.1, FatContent 185.8, SaturatedFatContent 26.6, CholesterolContent 62, SodiumContent 1455.3, CarbohydrateContent 111.8, FiberContent 6, SugarContent 2.1, ProteinContent 17.8

SHARK AND BAKE RECIPE | EPICURIOUS

Shark and Bake Recipe | Epicurious image

"Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried. Since blacktip shark — the traditional choice — is not readily available, catfish or tilapia fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.

Provided by Virginia Burke

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

1 pound catfish fillets or tilapia fillets
3 tablespoons fresh lime juice
3 tablespoons finely chopped green onion
3 garlic cloves, minced
1 1/2 teaspoons chopped fresh thyme
3/4 teaspoon minced seeded Scotch bonnet chile or habanero chile
3 tablespoons vegetable oil
All purpose flour
6 pita bread rounds, warmed
Chopped lettuce leaves
Tomato slices
Assorted condiments, such as mango chutney, honey mustard, garlic mayonnaise, thinly sliced onion, thinly sliced cucumbers, and hot pepper sauce

Steps:

Arrange fish in single layer in 13x9x2-inch glass baking dish. Mix lime juice, green onion, garlic, thyme, and chile in small bowl; season with salt and pepper. Spoon over fish; let stand at room temperature at least 20 minutes and up to 1 hour.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish on both sides with salt and pepper, then flour. Working in batches, add fish to skillet and cook until golden and opaque in center, about 2 minutes per side. Transfer fish to paper towels to drain.
Cut off thin slice from each warm pita bread round, forming opening. Open pita pockets and stuff with fish, lettuce, and tomato. Serve with desired condiments.

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SHARK AND BAKE RECIPE | EPICURIOUS

"Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried. Since blacktip shark — the traditional choice — is not readily available, catfish or tilapia fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.
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