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

tamarind chutney (recipe)

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:

Open the bakes, add some of the siracha mayo to the bake, then add lettuce, tomatoes, coleslaw, cucumber, onions and pineappple. Add the pieces of shark, and drizzle some of the tamarind sauce.

You can add any condiment to this if you like. The tamarind sauce and pineapple are too that you should not skip on.











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