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Trinidad · Snook

Maracas Bay Bake and Snook

Bake and Shark (with snook)

The famous sandwich of Maracas Bay: seasoned fish fried crisp and stuffed into a puffy fried bake, then loaded at the topping bar with shadon beni sauce, tamarind and pepper. Snook makes a superb, firm filling.

  • Prep 25 min + 30 min marinate
  • Cook 20 min
  • Serves 4
  • Level Medium
Photo: Grueslayer · CC BY-SA 4.0
Served with: Trinidad Fry Bake ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the shadon beni sauce

To build

Method

Step by step, the way it is done on the island.

  1. Marinate. Rub the fish with the lime juice, green seasoning, salt and pepper. Refrigerate 30 minutes.
  2. Blend the sauce. Blend the shadon beni, garlic, Scotch bonnet, lime juice, water and salt until smooth. Keep it cold.
  3. Coat. Mix the flour, garlic powder and paprika. Dredge each piece of fish, pressing so the coating sticks.
  4. Fry. Heat 1 inch (2.5 cm) of oil to 350 °F (175 °C). Fry the fish 3–4 minutes per side until golden and crisp. Drain on a rack.
  5. Build the bake. Split each warm bake open, tuck in a piece of fish and pile on the salad, shadon beni sauce, tamarind and pepper sauce. Eat right away.

On the side

The side dish that belongs with it, full recipe included.

Trinidad and Tobago

Trinidad Fry Bake

Fry Bake

Soft, puffy fried bread that splits open like a pocket. At Maracas Bay it holds the famous bake and shark; at home it goes with any fried or stewed fish.

  • Prep 15 min + 30 min resting
  • Cook 15 min
  • Serves 4 (about 8)
  • Level Easy

You need

  • 2 cups (250 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp butter or shortening
  • ¾ cup water (about)
  • Vegetable oil for frying

How to make it

  1. Make the dough. Mix the flour, baking powder, sugar and salt. Rub in the butter, then add water little by little to make a soft, smooth dough. Knead 2 minutes.
  2. Rest. Cover and let it rest 30 minutes.
  3. Shape. Divide into 8 balls and flatten each into a round about ¼ inch (5 mm) thick.
  4. Fry. Fry in 1 inch (2.5 cm) of oil at 350 °F (175 °C), spooning hot oil over the top so it puffs, 1–2 minutes per side until golden. Drain and serve warm.

Photo: Ll1324 · CC0

More ways to cook Snook

Same fish, a different corner of the sea.

Cartagena, ColombiaCartagena Fried Snook
Minas Gerais, BrazilBrazilian Snook Baked on a Clay Tile
Bilbao, Basque Country, SpainSnook in Basque Red Pepper Sauce