Trinidad Bake and Shark is more than just a meal – it's a culinary odyssey that celebrates the rich tapestry of Trinidadian culture. From its humble origins to its modern-day evolution, this iconic dish continues to captivate hearts and palates around the world. As you savor each delectable bite, remember the stories woven into every chewy bake and succulent shark (or other fish)– a testament to the enduring spirit of Trinidadian cuisine.
Wash fish quickly using the juice of 1 lemon squeezed into a bowl of cold water, to remove freshness. Drain and pat dry with paper towels.
Place fish in a bowl or resealable bag and season with green seasoning, salt and pepper. Marinate for a few hours or overnight in the fridge.
When ready to fry, bring fish to room temperature. Heat 2 inches oil in a 12 inch skillet or frying pan over medium heat.
Lightly dust fish with flour, shaking off excess, place in the hot oil and fry until golden brown on both sides, about 4-5 mins per side. Do not overcrowd pan.
Remove fried fish to a paper towel lined tray or place on a rack over a sheet pan to drain excess oil.