Shark-and-Bake

[JOH]

This specialty, as served from roadside stands at Maracas Bay, is a kind of T&T version of fish and chips. It's relatively easy to duplicate at home, and if shark is not available, substitute catfish.

Makes: 2 to 4 servings

Ingredients:

* Juice from 1 lime
* 1 pound shark meat, cut into pieces about 3 or 4 inches long and 1 inch wide
* 1 teaspoon minced garlic
* 2 tablespoons minced chives or green onion tops
* 1 teaspoon minced fresh thyme
* 1 teaspoon salt
* 2 cups flour seasoned with salt and pepper
* Vegetable oil for frying

Method:
Sprinkle the lime juice over the shark meat and let sit for 5 minutes. Combine the garlic, chives, thyme, and salt and mix well.
Rinse the shark with water and dip the pieces first in the spicy mixture and then in the flour, coating them well.
Fry the shark, a few pieces at a time, in the hot oil, turning often, for about 12 minutes. Drain on paper towels and serve wrapped in Bakes.
Sprinkle the shark-and-bake with your favorite hot sauce.

Variation:
The shark can be marinated for 2 hours in a mixture of lime juice, onion, garlic, thyme, and minced Congo pepper.