← Nouns Cooking · Caribbean

Ingredients

• 375 g plain flour, for the bakes
• 1 tsp Baking powder
• ½ tsp instant yeast
• ½ tsp Salt, for the bakes
• 1 tsp Sugar
• 1 tbsp Vegetable oil, plus about 1 litre for frying
• 240 ml warm water
• 900 g shark or firm white fish (such as cod or catfish), sustainably sourced, cut into palm-sized pieces
• 1 Lime, juiced
• 3 cloves Garlic, minced
• 2 tbsp chopped coriander (or chadon beni)
• 2 Spring onion, finely chopped
• ¼ Scotch bonnet chilli, minced
• 1 tsp Salt, for the fish
• 125 g plain flour, for coating the fish
• ¼ tsp Black pepper
• shredded cabbage, sliced tomato, cucumber and lettuce, to serve
• pepper sauce, garlic sauce and tamarind sauce, to serve

Method

1. For the bakes, mix the flour, baking powder, yeast, salt and sugar, rub in 1 tbsp oil, then add the warm water a little at a time and knead for 5 min into a soft, smooth dough. Cover and rest for 30 min.
2. Meanwhile, rinse the fish in the lime juice and water, then mix with the garlic, coriander, spring onion, scotch bonnet and salt. Leave for 30 min.
3. Divide the dough into 6 balls, rest for 10 min, then flatten each into a 12 cm round about 1 cm thick.
4. Heat 4 cm of oil in a deep pan to 175°C (350°F). Fry the bakes one or two at a time for 1–2 min per side, spooning hot oil over the top so they puff, until golden. Drain.
5. Mix the coating flour with the pepper. Dredge the fish pieces, shaking off the excess, and fry in batches for 4–5 min, turning, until crisp and golden and the fish flakes easily.
6. Split each bake along one side, tuck in a piece of fish and let everyone pile on salad and sauces.

Tips

• Many shark species are threatened; choose a certified-sustainable fish, or use cod, catfish or kingfish.
• Keep the oil temperature steady: too cool and the bakes turn greasy, too hot and they brown before cooking through.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com CaribbeanPot.com Simply Trini Cooking Taste the Islands