Bake And Shark

Prepare the Bake

In a large bowl, combine the flour, sugar, baking powder, and salt.

Add the vegetable oil and mix until the mixture resembles coarse crumbs.

Gradually add water, a little at a time, and knead until a smooth dough forms.

Cover the dough with a damp cloth and let it rest for about 30 minutes.

Divide the dough into small balls and roll each ball into a flat circle about 1/4 inch (0.6 cm) thick.

Heat vegetable oil in a deep frying pan over medium heat.

Fry the dough circles in hot oil until they are golden brown and puffed up, about 2-3 minutes per side.

Remove the bakes from the oil and drain on paper towels.

Prepare the Shark

In a bowl, season the shark fillets with salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper (if using), and lime juice. Let it marinate for at least 15 minutes.

Pour the buttermilk over the shark pieces and let them soak for another 10 minutes.

In a separate bowl, combine the flour and cornmeal.

Dredge the marinated shark pieces in the flour-cornmeal mixture, coating them well.

Heat vegetable oil in a deep frying pan over medium-high heat.

Fry the shark pieces until golden brown and cooked through, about 3-4 minutes per side.

Remove the shark from the oil and drain on paper towels.

Assemble the Bake and Shark

Slice each bake open to create a pocket.

Place a piece of fried shark inside each bake.

Add your choice of toppings: shredded lettuce, sliced tomatoes, sliced cucumbers, sliced red onion, coleslaw, pineapple slices, hot sauce, tamarind sauce, and garlic sauce.

Serve