THE ULTIMATE SHARK AND BAKE (A TURE TRINIDAD AND TOBAGO RECIPE)
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!!
Provided by CookingPrincess
Categories < 4 Hours
Time 1h30m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
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, Fat 185.8, SaturatedFat 26.6, Cholesterol 62, Sodium 1455.3, Carbohydrate 111.8, Fiber 6, Sugar 2.1, Protein 17.8
SHARK AND BAKE
Provided by Virginia Burke
Categories Sandwich Fish Garlic Marinate Sauté Low Cal Lunch Lime Hot Pepper Summer Lettuce Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
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.
A FEW SHARK AND BAKE TIPS
Number Of Ingredients 0
Steps:
- Several varieties of shark are marketed in the U.S., including mako, blue shark, and black tip. All three have a firm, white, mild-flavored flesh that belies the predatory fierceness of their source. Mako tastes quite similar to swordfish blue shark has a whiter flesh and more delicate flavor black shark shares these qualities, but tends to be a little dry.Although shark may seem exotic, even weird to many Americans, it's more commonplace than you think. A fair amount of what passes for swordfish in this country is actually shark. Anxious to avoid unpleasant connotations, though, many fishmongers market shark by the benign name of dogfish a rather strange choice considering the idea was to make the fish sound more attractive.There's another reason to love shark, besides its fine-flavored flesh: It's virtually boneless. Endowed with a cartilaginous backbone, shark lacks the tiny bones found in ordinary fish.As for the seasoning, fresh herbs, including chives, parsley, thyme, mint leaves, and culantro are basic. (The latter is a sawtooth-leafed herb that tastes like strong cilantro.) These herbs grow in profusion in Paramin, a hilltop community a half hour north of Port of Spain.To round out the seasoning, you'd ideally add a Trinidadian chile, called a seasoning pepper, that tastes like a scotch bonnet without the heat. Possible substitutes in this country include green bell pepper, cachucha pepper (a small, pattypan squashnshaped pepper sometimes called chile rocotillo or aji dulce), or even a seeded, deveined scotch bonnet.The recipe included here is a North American's take on a Trinidadian classic-inspired by one of the best places to eat shark and bake: Natalie's Shark and Bake Shop at Maracas Bay on Trinidad's north coast. If you're in a hurry, you could omit the "bakes," substituting grilled slices of your favorite prepared bread, instead. This recipe also works well with swordfish.
SHARK AND BAKE
Make and share this Shark and Bake recipe from Food.com.
Provided by Lula1026
Categories Catfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Arrange fish in single layer in 13x9x2" 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.
- Cut off then slice from each warm pita forming opening. Stuff with fish, lettuce and tomato. Serve with desired condiments.
Nutrition Facts : Calories 332.5, Fat 13.3, SaturatedFat 2.3, Cholesterol 35.5, Sodium 362.6, Carbohydrate 34.8, Fiber 1.5, Sugar 1, Protein 17.4
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