Bake and shark

Step 1: Rub 1 ⅓ lb firm white fish fillets (hake, pollock, catfish or mahi-mahi) with 1 lime juice, 3 cloves garlic, 2 tbsp chadon beni (culantro) or coriander, 1 tsp fresh thyme leaves and ½ tsp salt. Cover and leave in the fridge for 30 minutes to 2 hours.

Step 2: Meanwhile, make the bakes. Mix 10 ½ oz plain flour, 2 tsp baking powder, 1 tsp sugar and ½ tsp salt in a bowl. Add ¾ cup lukewarm water little by little and knead for 3–4 minutes into a soft, smooth dough that doesn't stick.

Step 3: Divide into 4 balls, brush with a little of the 3 ¼ cups vegetable oil, cover with a cloth and rest for 30 minutes. Common mistake: skipping the rest; tight dough fries flat and chewy instead of puffing.

Step 4: Blitz 1 oz chadon beni (culantro) or coriander, 2 cloves garlic, 2 tbsp lime juice, ¼ cup water and a pinch of salt in a blender until smooth and bright green. Set aside.

Step 5: Heat the rest of the oil in a deep, heavy pan to 350°F/350 °F (a cube of bread browns in 45 seconds). Never fill the pan more than a third full.

Step 6: Roll or pat each ball into a 14 cm round about 5 mm thick. Fry one at a time for 1–2 minutes per side, spooning oil over the top, until puffed and golden. Drain on kitchen paper.

Step 7: Mix 2 ⅞ oz plain flour, 1 tsp paprika and ½ tsp ground black pepper on a plate. Coat each piece of fish, shaking off the excess.

Step 8: Fry the fish in the same oil for 4–5 minutes, turning once, until golden and crisp outside and opaque and flaking easily in the middle. Drain on kitchen paper.

Step 9: Split each bake open like a pocket, tuck in a piece of fish and let everyone add 5 ½ oz shredded lettuce or coleslaw, 1 tomato, ½ cucumber, 4 slices fresh pineapple, chadon beni sauce, 4 tbsp tamarind sauce and 2 tbsp hot pepper sauce.