4-5 slices of cleaned shark
2 tablespoon green seasoning
1 teaspoon salt
1 teaspoon black pepper
5 leaves of lettuce
1 tomato sliced
1 cucumber sliced
2 slices of fresh pineapple
1/4 of a red onion thinly sliced
1 tablespoon mayo
1 teaspoon siracha
1 tablespoon sour cream
1 cup of coleslaw (recipe)
4-5 bakes (recipe)
1 cup of oil
1 cup of flour
Season the shark slices with green seasoning, salt and pepper. Allow to marinate for 3-4 hours.
Prepare your bakes, by following the recipe link above.
Slice and prepare all your fresh vegebales and lay it out on a tray.
Prepare your tamarind sauce by following the recpie above.
For the siracha mayo, to a small bowl add the mayo, sour cream and siracha. Mix well.
Heat the oil in a small skillet.
Dredge each of the shark slices in the flour. Lightly shake off the excess flour.
Once the oil is hot, stary frying the slices of shark. 1-2 minutes per side. Flip once it is golden brown.
Drain on paper towels.
To assemble the Bake and Shark into the worlds best fish sandwich:
You can add any condiment to this if you like. The tamarind sauce and pineapple are too that you should not skip on.