So Alexis, in true form to how we raised you, you will not say you do not like a food until you have managed one bite, and you have decided shark is not for you. You cannot understand how devastating this is to me. This is the greatest of beach side foods that I was hoping you would join me in loving. At least, as we both agreed, the shark had no chance to bite you, you bit the shark. Alistair, I'll have to feed you some flavour neutral fish before you can tackle the almighty shark. I'll prepare it again when you are old enough to form an opinion on its taste. So in the event that the flavour is something you both will grow into over time (I hope), here is the recipe for that weird fish mamma used to make.
It is not typically Guyanese, but since having bake and shark at Richards in Maracas Bay (thank you Paula/Natalie/Mikes) it is a food that evokes strong memories and elicits strong feelings that cannot be recreated elsewhere. A mix of swimming, jumping waves and general beach exhaustion under the sun generates a hunger which can only be satiated by the one perfect food. I know I cannot recreate the experience. In fact, I do not fry bake at home and will only pan fry fish. But I have no problem frying up some shark, which is a little different than Banga Mary thanks to green seasoning, making it a decisively Trini dish. I will publish the green seasoning recipe for you both, but that will come later. For now, my take on preparing shark, including the butchery, is based on the original from Caribbean Pot. His video on the coleslaw is a great accompaniment which appears in the images below.
Green Seasoning
| Green Onion | 6 stalks | |
| Bandanya | 6 bunches | |
| Garlic | 8 cloves | |
| Scotch Bonnet | 1 (optional when you have babies) | |
| Lime | 1, juiced | |
| Canola Oil | 1/4 cup | |
| Black Pepper | 1 tbsp (ground) | |
| Sea Salt | 1 tbsp (ground) |
Breading Flour
| White Flour | 1/2 cup | |
| Black Pepper | 1 tbsp (ground) | |
| Sea Salt | 1 tsp (ground) |
Shark
| Shark Fillets | 6 | |
| Canola Oil | for pan frying |
Preparation:
- Buy the fillets or butcher the steaks as shown in the Caribbean Pot video
- Wash shark in lemon and salt solution, rinse well and pat dry
- In a food processor, add all ingredients for green seasoning and blend
- In a bowl, add green seasoning and shark. My rule of thumb is at least two tablespoons per steak.
- Let shark marinate for at least two hours, covered
- Pour breading flour ingredients into a shallow glass dish. Square will work best, because you can shake the four down easily between steaks. Stir until it is well mixed
- Pour enough oil into a saute pan to pan fry
- Turn heat up to medium high
- Test oil with flour. If it fries, it is ready to cook
- Toss steak in flour and place in pan. Do not touch it once it is down! Let it fry for at least four minutes. With a good pan and the right heat, the steak should come up easily when it is ready to flip. Never force it or you will lose the crust (and worst case, the shark) to the pan.
- Once flipped, it should take less than the time it took on the first side. check with the tongs to test the give from the pan. It will let you know when it is ready.
- Remove from the pan and let it drain on a paper towel covered drain rack.
- If you are going to eat it as a sandwich, make your bakes and fixings, and don't forget the coleslaw.
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| Shark (peppersauce on top) with coleslaw on the side |
