How To Make Trini Bake & Shark

shark fillets

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is lower in mercury and more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats.

hot sauce

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa can provide flavor with fewer calories.

Season the shark fillets with minced garlic, chopped shadow benny, fresh thyme, salt, and black pepper. Let marinate.

In a bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of yeast, 3/4 teaspoon of salt, and 3/4 teaspoon of sugar.

Add 1/2 cup of warm water to the dry ingredients and mix until a smooth dough forms.

Knead the dough for 2-3 minutes until smooth, then cover and let it rest for 30 minutes.

Divide the rested dough into equal portions to make six bakes, cover, and let rest for 10 minutes.

Roll out each portion to about 1/4 inch thick.

Fry the rolled dough in hot oil for 30 seconds on each side until golden brown, about 45 seconds to 1 minute total.

Prepare a dredge with cornstarch, flour, and lemon pepper for the shark.

Dredge the marinated shark fillets in the mixture, shaking off the excess.

Fry the dredged shark fillets in hot oil for 5-7 minutes until golden brown.

Prepare condiments: blend chopped shadow benny with a little water and lemon juice to make a sauce.

Assemble the bake by placing the fried shark inside the fried dough and topping with coleslaw (cabbage and carrots), lettuce, shadow benny sauce, and tamarind sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens