The Ultimate Shark And Bake (A Ture Trinidad And Tobago Recipe) - cooking recipe

Ingredients

Ingredients
Float (Fried Bake)
4 cups flour
1 1/2 teaspoons salt
4 teaspoons baking powder
2 1/2 cups water (to form a soft dough)
3 cups oil (for frying)
Fried Fish
6 medium shark fillets (shark or any mild firm fish)
2 medium lemons
1 1/2 cups breadcrumbs
1 1/2 cups flour
2 tablespoons minced chives or 2 tablespoons thyme
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper sauce
2 medium eggs (beaten)
2 cups vegetable oil (for frying)

Preparation

Fried Bake:
Sift flour, salt and baking powder.
Add enough water (around 2 1/2 cups) to make a soft dough.
Knead for about 10 minutes.
Leave to rest for 1/2 hour or more.
Divide into 6 portions.
Flatten each portion to a a diameter of 5 to 6 inches; and 1 quarter inch thick.
Oil hands to prevent the dough from sticking to your hands.
Fry in hot oil untli brown, turning once.
Drain on kitchen paper.
Fried Fish:
Combine chive, thyme, garlic, salt and pepper sauce.
Marinate fish in lime and salt for about 15 minutes.
Drain well and rub with seasoning mixture.
Dip fillets in flour.
Dip fillets in egg.
Dip fillets in breadcrumbs.
Fry on both sides until brown.
Drain throughly on kitchen paper.
The author of this recipe suggested coleslaw as a condiment for the sandwiches.
He tossed some tomatoes and watercress with olive oil, salt and pepper, and suggests a sauce which combines diluted mango chutney with ketchup and chopped garlic.
When slicing fried bake, don't do it all the way through, then insert the shark fillet and top it with the condiment you like the most. Be creative.