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Breakfast

Grenadian Saltfish and Fried Bakes

The Quirky Foodster Team

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Ingredients

  • 300 g (10.5 oz) salted cod fillets
  • 400 g (3 1/4 cups) all-purpose flour (for bakes)
  • 10 g (2 tsp) baking powder
  • 5 g (1 tsp) salt
  • 220 ml (1 cup) water
  • 500 ml (2 cups) vegetable oil (for frying)
  • 1 medium (1 medium) onion, sliced
  • 1 (1) sweet pepper, sliced
  • 2 (2) tomato, chopped
  • 2 (2) garlic cloves, minced
  • 3 (3) thyme sprigs
  • 1 (1) scotch bonnet pepper (whole, optional)

Method

  1. Soak saltfish in cold water for 8–12 hours, changing water twice, to remove excess salt.
  2. Boil soaked saltfish for 15 minutes, drain, then flake into pieces, discarding skin and bones.
  3. Mix flour, baking powder and salt; work in water gradually to form a soft, non-sticky dough. Rest 15 minutes.
  4. Divide dough into 8 balls, flatten into discs about 1 cm (1/2 in) thick.
  5. Heat oil to 175°C (350°F) and fry bakes 2–3 minutes per side until golden and puffed. Drain on paper towels.
  6. In a separate pan, sauté onion, pepper, tomato, garlic and thyme in 2 tbsp oil for 5 minutes.
  7. Add flaked saltfish and scotch bonnet, cook 5 more minutes stirring gently. Remove scotch bonnet before serving.
  8. Serve saltfish spooned over or alongside warm bakes.

Introduction: A staple Grenadian breakfast brought by British-era salt cod trade routes, saltfish and bakes appears on tables island-wide, from village rum shops to Sunday family breakfasts.

Cultural Background: A staple Grenadian breakfast brought by British-era salt cod trade routes, saltfish and bakes appears on tables island-wide, from village rum shops to Sunday family breakfasts.

Tips: A longer soak reduces saltiness more reliably than boiling alone. Keep the scotch bonnet whole and unpierced for aroma without excess heat.

Variations: Substitute saltfish with sautéed smoked herring for a smokier profile. Add sliced okra to the saltfish sauté for a West African-influenced twist.

Storage: Refrigerate cooked saltfish mixture in an airtight container up to 3 days; bakes are best fresh but keep 2 days at room temperature in a sealed bag.

Reheating: Reheat saltfish gently in a covered pan over low heat with a splash of water; warm bakes in a dry skillet or oven at 160°C (320°F) for 5 minutes.

Nutrition: Approx. 420 kcal, 14 g protein, 22 g fat, 42 g carbohydrate per serving (1 bake + saltfish portion).

FAQs:

Q: Can I use fresh fish instead of saltfish?

A: Yes, though the dish loses its traditional cured flavour; pan-fry seasoned fresh fish and flake similarly.

Q: Is this dish spicy?

A: Only mildly, as the scotch bonnet is removed whole; slice it in for more heat.

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