FRIED BAKE AND SHARK

INGREDIENTS

1 lb  — boneless shark meat or other firm-fleshed white fish, cut into 4 × 1-inch strips

2 tbsp  — lime juice

2 cloves  — garlic, finely chopped

2 tbsp  — green seasoning

2 cups  — all purpose flour

1 tsp  — coarse salt

1 tsp  — freshly ground black pepper

½ tsp  — cayenne pepper powder

½ tsp  — dried oregano

1 cup  — canola oil

4  — large bakes, sliced in half horizontally

Chadon Beni Sauce or Hot Pepper Sauce

BAKE

2 cups  — all purpose flour (329 grams)

2 1/2 tsps  — baking powder 

1/8 tsp  —  instant yeast

1/2 tsp  — sugar

1/2 tsp  — salt

5 tbsps  — unsalted butter, softened 

3/4 cup  — warm water

Vegetable oil, for frying

DIRECTION

SHARK

1 Put the fish in a glass or non-reactive bowl and pour the lime juice over it. Let stand for a few minutes. Add the garlic and green seasoning and toss to coat fish. Cover and refrigerate for 1 hour.

2 Combine the flour, salt, black pepper, cayenne pepper, and oregano. Heat the oil in a large skillet until hot. Dredge the shark pieces on all sides in the seasoned flour, then drop into the hot oil. Fry until golden brown on all sides, about 10 minutes. Drain on paper towels or on a rack set over a baking sheet.

3 Place some of the fried fish on each of the sliced bakes and sprinkle with Chadon Beni Sauce or Hot Pepper Sauce.

BAKE

APPROXIMATE MACROS PER SERVING: 125 G CALORIES ■  2 G PROTEIN ■  22 G CARBS ■ 3  G FAT

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