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Bake and Shark

Fried flatbread filled with seasoned crisp shark fillets and traditional street food condiments.

50 minMediumServes 4520 cal/serving

CaribbeanLunchStovetopPescatarianHigh ProteinHalal-friendlyNut-FreeDairy-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-Free

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Ingredients

  • 1 lb shark fillets, sliced
  • 2 tbsp fresh lime juice
  • 2 tbsp Caribbean green seasoning
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 0.67 cup warm water
  • 2 cups vegetable oil

Instructions

  1. 1

    Season 1 lb sliced shark fillets with 2 tbsp fresh lime juice, 2 tbsp Caribbean green seasoning, and half of the 1 tsp salt.

  2. 2

    In a bowl, combine 2 cups all-purpose flour, 2 tsp baking powder, and remaining 1 tsp salt, then stir in 0.67 cup warm water to form a soft dough.

  3. 3

    Divide dough into balls, roll flat, and rest for 10 minutes.

  4. 4

    Heat 2 cups vegetable oil in a deep skillet to 350°F.

  5. 5

    Fry dough rounds until golden and puffed, then drain on paper towels.

  6. 6

    Coat 1 lb sliced shark fillets in extra flour and fry in hot oil until internal temperature reaches 145°F, about 3 minutes per side.

  7. 7

    Cut open fried bakes and stuff with fried shark.

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Questions

How hot should the oil be for Bake and Shark?

For Bake and Shark, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

How do I know when Bake and Shark is done?

Go by the cues in the method rather than the clock. Step 5: cook until golden and puffed. A reading of 145 F on a thermometer settles it.

Is there a substitute for baking powder in Bake and Shark?

The entry for Bake and Shark calls for 2 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Bake and Shark gluten-free?

Yes. The gluten in Bake and Shark is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Bake and Shark?

One serving (the recipe makes 4) is about 520 calories, with 28 g protein, 54 g carbohydrate and 22 g fat, plus 2 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Bake and Shark?

Refrigerate what is left of Bake and Shark within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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