Bake and shark
The sandwich of Maracas beach: fried bread stuffed with battered shark, which everyone tops with salad and sauces of garlic, tamarind, mango and chadon beni (culantro).
Ingredients
- 500 g dogfish or a firm white fish
- Juice of 2 limes
- 3 garlic cloves, thyme and chives
- Flour for coating
- Bake: 300 g flour, 1 teaspoon of baking powder, 1 teaspoon of sugar, salt and water
- Lettuce, tomato, cucumber and sauces to serve
- Oil for frying
How to make it at home
- Marinate the fish pieces with the lime, chopped garlic, herbs and salt for at least 30 minutes.
- Mix the flour with the baking powder, sugar, salt and water until you have a soft dough and leave to rest for 20 minutes.
- Shape into balls, flatten them and fry in hot oil until they puff up and turn golden.
- Coat the fish in flour and fry until crisp.
- Split the breads, fill them with the fish and let everyone add salad and sauces.
The trick: The green culantro and garlic sauce is the one you can’t do without.