Trinidad Bake and Shark

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 110 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 1/2 lb shark or firm white fish fillets
• 1 cup all-purpose flour
• 1/4 tbsp baking powder
• 1/4 tsp instant yeast
• 2 garlic cloves
• 1 tbsp lime juice
• 1/4 tbsp curry powder
• 1 tbsp fresh cilantro (chadon beni)
• 3 cups for frying vegetable oil
• 3/4 tsp salt

Method (tap to check — screen stays awake)

1. Mix flour, baking powder, yeast, 1 tsp salt, and warm water into a soft dough; rest 1 hour.
2. While the dough rests, marinate the fish with lime juice, minced garlic, curry powder, cilantro, and salt 20 minutes.
3. Divide dough into rounds and flatten into 5-inch discs.
4. Fry the bake discs in 350F oil 1-2 minutes per side until puffed and golden; drain.
5. Dredge fish lightly in seasoned flour and fry 3-4 minutes per side until crisp and cooked through.
6. Split each fried bake and fill with fish, cilantro, and toppings.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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