Shark and Bake

Photo by Rosemary Parkinson

Summer/Fall 2006

THE BAKE

  • 2 cups white flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter or margarine
  • 1/2 teaspoon sugar
  • Water, as needed
  • Oil for frying

Direction

  1. Sift the flour, baking powder and salt together. Put in a large bowl and lightly squeeze the butter into the flour with your fingers (a fork can also be used).
  2. Add sugar and mix in well, then add enough water to begin kneading.
  3. When the mixture is like a dough, cut into 4 pieces and roll each one into a ball. Let stand for a few minutes to settle.
  4. Flatten the balls with your hands until they are about 1 inch thick.
  5. Heat enough vegetable oil to cover the bakes in a large iron pot or frying pan over medium heat.
  6. Place the bakes in the oil and deep-fry until golden brown.

THE SHARK

  • 4 shark steaks, about 1 inch thick
  • 1 clove garlic, finely chopped
  • 1/2 onion, finely chopped
  • 1/2 hot pepper, finely chopped (optional)

Direction

Marinate the shark steaks for one to two hours in lime juice, garlic, onion and hot pepper (if desired). Remove steaks from marinade and wash quickly under cold water.

SEASONING MIXTURE

  • 2 cloves garlic, minced
  • 2 sprigs of chives, minced
  • 2 sprigs of thyme, minced
  • 1/4 hot pepper, bottom half minced
  • Salt to taste

SEASONED FLOUR

  • 2/3 cup flour
  • Salt and ground black pepper
  • Touch of oregano powder

Direction

Dip shark steaks into seasoning mixture, then into flour mixture and fry in enough hot oil to cover the steaks. Turn the steaks often for about 10 minutes and drain on paper towels.

Open the bake by cutting horizontally through the middle. Put shark inside, sprinkle with Shadow Bennie* and hot pepper sauce (or other desired accompaniments) to taste.

-By Rosemary Parkinson

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