Fried Shark

I spent the afternoon liming at my uncle Herbie’s today and he was preparing some shark for frying so of course I had to whip out my phone to take notes and pictures for you all. This is a really simple recipe, not much involved except soaking, seasoning, frying and enjoying the fish.

Unfortunately, there were no bakes handy otherwise I would have made bake and shark. From what I am told, bake and shark is a very popular street food in Trinidad and Tobago. In fact it is so popular that it was featured on Andrew Zimmern’s Travel Channel TV show, Bizarre Foods. Check out the YouTube video.  

Now there is nothing bizarre about bake and shark, it is shark fillet, sandwiched between a bake and dressed up with condiments such as lettuce, tomatoes, cucumber, tamarind sauce and of course hot pepper sauce.
Sounds delicious to me and a definite must try when I finally make a trip to Trinidad and Tobago or a Trini joint in NYC that is serving some up. 

Today, I settled for knocking the shark back with a hint of lemon juice and hot pepper sauce as we sat around the kitchen table gaffing (translation: I had the shark with a hint of lemon juice and hot pepper sauce as we sat around the kitchen table talking).


1 ½ lb thinly sliced shark filets
1 Tbs green seasoning
½ tsp salt
¼ tsp black pepper
2 ½ lemon
Oil for frying  


Soak the shark slices in the juice of 2 lemons for about 30 minutes. This removes the ammonia taste from the shark
Rinse with cool water and pat dry
Season green seasoning, salt and pepper (feel free to add more salt and pepper than the recommendation above). Let marinade for another 30 minutes
Heat oil in electric deep fryer/frying pan
Lightly dust all the sides of the fish with flower and place in hot oil a few pieces at the time. Fry until golden brown ~ about 3 minutes on each side if using a frying pan and 6 minutes in the fryer or until fish floats to the top
Remove from fryer and place on plate lined with paper towels
Squeeze the juice of ½ lemon over shark and serve with some hot pepper sauce!

Thanks for stopping by J! Before you’re on to the next one leave a comment below and connect with me on Twitter and Facebook. One Love – SapBrown!

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