Fried Shark is half of the famous street food combo of Bake and Shark and is made and sold throughout Trinidad and Tobago.
A visit to the twin-island Republic would not be complete without one of these unique sandwiches. However, this recipe can be used for any type of fish. And you can make fried shark to serve the same way you would serve any fried fish.
Prep Time: 20 minutes
Cook Time: 5 minutes
Marinating: 1 hour
Total Time: 1 hour, 25 minutes
Yield: Serves 4
- 2 lbs skinned, de-boned and sliced shark
- Salt and pepper to taste
- 2 Tbsp green seasoning
- All purpose flour for dusting
- Oil for shallow frying
Pat dry the shark.
Season with salt and pepper to taste on both sides.
Rub green seasoning all over the fish. Set aside and let marinate for at least 1 hour.
Add flour to a large plate and shake plate to spread flour. Taking one piece of fish at a time, dip into flour and shake off the excess. Set aside on a wire rack.
Let fish rest for 10 - 15 minutes.
Add oil to pan and heat on medium heat. Working in batches, fry fish for 3 minutes on 1 side and 2 minutes on the other side (the timing will vary depending on the thickness of the fish).
Drain on paper towels. Repeat until all the fish is fried.