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Fish, Sandwiches


For Bake: (or use a flat roll)

2 cups flour ( all purpose)
3/4 tsp salt
1 tsp baking powder
1 tsp yeast
1/2 tbsp sugar
3/4 cup water
oil for frying

For Shark:

1 lb shark
3 tbsp green seasoning*
3 lemons (or 4 limes)
1 egg ( for egg wash )
flour ( to flour shark )
1/4 scotch bonnet diced
salt to taste
oil for frying

* If you don�t have green seasoning use 1 chive, 10 leaves chadon beni, 2 seasoning pepper, 1 small onion, 2 cloves garlic and 3 leaves big leaf thyme.


Squeeze about 3 lemons in some water and leave the shark to soak for about 3 hours

Afterwards wash the shark in clean water.

Season the shark with the scotch bonnet, green seasoning and salt.

Dip the seasoned shark in the egg wash.

Then in some flour.

The shark is now ready to be fried.

Deep fry the shark until golden brown and drain on paper.

Mix the ingredients for the bake and leave to rest for 30 minutes.

Make balls about three inches in diameter.

Then flatten out to about 1/4 of an inch thick. You can vary the size according to how large or small you want your fry bake to come out.

Fry on both sides until golden brown. Notice how it swells like float.
Drain on paper and assemble using fresh tomatoes, lettuce, coleslaw and your favorite condiments.


Serve with garlic sauce, chadon beni chutney, some hot pepper sauce, lettuce, cole slaw, ketchup, mango chutney, tomatoes, cucumber��


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