Listen up people, you have got to make this this weekend or sometime very soon – fried Bakes and Bangamary. And don’t stop there, I want you to also make the tartar sauce to go along with it. Lettuce and tomatoes complete the dish, lashings of hot pepper sauce, optional. Believe me when I tell you that this will quickly become a favourite, so much so that bakes and saltfish might come in second. That’s a bold statement, I know. (lol)
The other day I was stumped as to what to cook (something with which many of you can identify). I started listing things in my head that I knew I had ingredients in the house readily available to make, but nothing sounded appealing, not even some of my favourites – curry, Cook-up, Fried rice, or fried green plantains. I settled upon wanting something sandwich-like but not involving bread and then I thought, Bakes! Yes, but what to eat with the bakes? I was not averse to simply having it with butter (don’t judge, you know that bakes and butter is a delicious, comforting combo) but I wanted something with the bakes. Saltfish was not an option because that would require a long process of desalting; then I remembered that I had a packet of Bangamary fillets in the freezer. The combo seemed obvious. The Trinbagonians have Bake and Shark, I was going to have Bake and Banga!
I am not one of those people who like a whole lotta condiments with my sandwiches or burgers, just what is needed to add texture and make a good flavour combination. After all, I want to taste the main ingredients, not have them masked. I knew exactly the condiment for this sandwich – tartar sauce. And so I set about making the tartar sauce as it is best when it rests. I gathered the other ingredients and defrosted the fish.
A couple of hours later, everything was cooked and ready. It is ridiculous but I was excited and hungry to try the Bake and Banga. This was going to be my main meal for the day.
I started by cutting open two soft, puffy bakes, leaving part still attached, and laid them side by side. Fresh torn leaves of lettuce were placed on one side of each Bake followed by sliced ripe tomatoes. The fried Bangamary, were gently halved crossways and arranged on top of the tomatoes; tartar sauce was spooned over parts of the fish. I looked at what I had made and wondered why I had not made this combination before.
Hurriedly, I took my plate to the table out on the patio. Gently pressing down on the first sandwich, I picked it up with both hands and brought it to my mouth. I bit into the sandwich and smiled as I chewed. Oh. My. Goodness. It was perfection. There was the chew of the bake, the tasty tenderness of the fish complimented by the creamy, savoury tartar sauce with a hint of tartness; the lettuce and tomatoes were cooling and refreshing with each bite. Seriously, it was exceptionally good, filling and satisfying. I was thinking someone should make a business out of selling this combo – Bake & Banga.
I treasure the variety of ingredients and dishes we have, and it is always wonderful, when we can pair them up in an assortment of ways; it adds another level of appreciation of our cuisine.
Make some Bakes and fried Bangamary this weekend. I think you will like it. Here is the tartar sauce recipe that I made (or you can use your favourite brand of store-bought tartar sauce).
TARTAR SAUCE
INGREDIENTS
· 1 cup mayonnaise
· 3 tablespoons capers, drained and chopped
· 3 tablespoons gherkins, drained and chopped
· 1 small red onion, finely chopped
· Fresh lime/lemon juice to taste
· 3 tablespoons finely chopped fresh parsley
· Salt and freshly ground black pepper to taste
DIRECTIONS
1. Mix together all the ingredients, taste for seasoning and adjust to suit your taste. Serve right away or refrigerate until needed. I find the taste improves if it sits for at least 20 minutes.
NOTE
· Gherkins are pickled baby cucumbers. As a substitute for this recipe, you can use cornichons (same thing but the pickling liquid is flavoured differently), or you can simply use pickled cucumbers (but not the sweet variety).
· If you have access to shallots, use that in place of the red onion. Shallots are a particular variety of small onions that are delicately purple in colour.
Enjoy!
Cynthia
