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Shark-and-Bake
by Dave
DeWitt and Mary Jane Wilan
This specialty, as served from roadside stands
at Maracas Bay, is a kind of T&T version of fish and chips. It's
relatively easy to duplicate at home, and if shark is not available,
substitute catfish.
Yield:
2 to 4 servings
Ingredients:
- Juice from 1 lime
- 1 pound shark meat, cut into pieces
about 3 or 4 inches long and 1 inch wide
- 1 teaspoon minced garlic
- 2 tablespoons minced chives or green
onion tops
- 1 teaspoon minced fresh thyme
- 1 teaspoon salt
- 2 cups flour seasoned with salt and
pepper
- Vegetable oil for frying
Method:
Sprinkle the lime juice over the shark meat and let sit for 5 minutes.
Combine the garlic, chives, thyme, and salt and mix well.
Rinse the shark with water and dip the pieces first in the spicy mixture
and then in the flour, coating them well.
Fry the shark, a few pieces at a time, in the hot oil, turning often, for
about 12 minutes. Drain on paper towels and serve wrapped in
Bakes.
Sprinkle the shark-and-bake with your favorite hot sauce.
Variation:
The shark can be marinated for 2 hours in a mixture of lime
juice, onion, garlic, thyme, and minced Congo pepper.
More recipes by
Dave DeWitt and Mary Jane Wilan
Dave DeWitt's website:
http://www.fiery-foods.com/dave/
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Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan
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