Trinidadian Fried Fish Bake with Tangy Slaw

Name: Trinidadian Fried Fish Bake with Tangy Slaw
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 5 servings
Cuisine: Trinidadian
Ingredients: 1.5 pound cod fillet (fresh or thawed); 2 tablespoon lime juice (fresh); 1.5 teaspoon kosher salt (divided); 0.5 teaspoon black pepper (ground); 2.5 cup all-purpose flour; 0.25 cup cornstarch; 2 cup vegetable oil (for frying); 5 bakes (fried flatbreads); 2 teaspoon baking powder; 2 tablespoon sugar; 0.75 cup water (warm); 1 cup cucumber slaw; 1 cucumber (large, thinly sliced); 0.25 cup white vinegar; 1 pinch kosher salt; 0.5 cup tamarind sauce (for serving); 0.25 cup hot sauce (for serving)

Crispy fried fish, encased in soft, pillowy fried flatbreads (bakes), and topped with a refreshing, tangy cucumber slaw and various vibrant sauces for a true taste of Trinidadian street food.

Prep: 35 min
Cook: 25 min
Total: 1 hr
Servings: 5
Cuisine: Trinidadian
Difficulty: Medium

Dietary

Dairy-Free
Nut-Free
High-Protein
Low-Sugar
Low-Saturated-Fat

Ingredients

1.5 pound cod fillet (fresh or thawed)
2 tablespoon lime juice (fresh)
1.5 teaspoon kosher salt (divided)
0.5 teaspoon black pepper (ground)
2.5 cup all-purpose flour
0.25 cup cornstarch
2 cup vegetable oil (for frying)
5 bakes (fried flatbreads)
2 teaspoon baking powder
2 tablespoon sugar
0.75 cup water (warm)
1 cup cucumber slaw
1 cucumber (large, thinly sliced)
0.25 cup white vinegar
1 pinch kosher salt
0.5 cup tamarind sauce (for serving)
0.25 cup hot sauce (for serving)

Instructions

Prepare the Bakes: In a large bowl, combine 2 cups all-purpose flour, baking powder, 1/2 teaspoon kosher salt, and 1 tablespoon sugar. Gradually add 3/4 cup warm water, mixing until a soft, slightly sticky dough forms. Knead for 5 minutes on a lightly floured surface until smooth. Divide into 5 equal balls, flatten each into an oval about 5-6 inches long. Cover and let rest for 15 minutes.
Prepare the Cucumber Slaw: In a small bowl, combine thinly sliced cucumber, white vinegar, 1 tablespoon sugar, and a pinch of kosher salt. Stir well and set aside to marinate.
Prepare the fish: Pat the cod fillets dry with paper towels. Cut into serving-sized pieces (about 4-5 oz each). Season with lime juice, 1/2 teaspoon kosher salt, and black pepper. In a shallow dish, mix 1/2 cup all-purpose flour and cornstarch. Dredge each fish piece thoroughly in the flour mixture, shaking off excess.
Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully place the dough for the bakes into the hot oil, one or two at a time, ensuring not to overcrowd. Fry for 1-2 minutes per side until golden brown and puffed up. Remove with a slotted spoon and drain on paper towels. Keep warm.
Using the same oil, carefully fry the dredged fish pieces for 3-4 minutes per side, or until golden brown and cooked through. Work in batches to avoid overcrowding. Remove with a slotted spoon and drain on paper towels.
To assemble, split each fried bake lengthwise, almost all the way through, to create a pocket. Place a piece of fried fish inside. Top generously with the tangy cucumber slaw. Drizzle with tamarind sauce and hot sauce if desired.

Notes

A well-fried bake should be light, airy, and slightly chewy. For the fish, shark is traditional but cod or any firm white fish works perfectly. You can often find prepared tamarind sauce in the international aisle of larger grocery stores.

Nutrition (per serving)

Calories: 670
Protein: 42 g
Carbohydrates: 65 g
Fat: 25 g
Fiber: 4 g
Sodium: 1050 mg
Saturated Fat: 4 g
Sugar: 10 g
Cholesterol: 80 mg