Quirky Foodster
  1. Back

Breakfast

Bake and Saltfish

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 500g (4 cups) all-purpose flour
  • 10g (2 tsp) baking powder
  • 5g (1 tsp) salt
  • 15g (1 tbsp) sugar
  • 30g (2 tbsp) butter, softened
  • 300ml (1 1/4 cups) water, as needed
  • 500ml (2 cups) vegetable oil, for frying
  • 300g (10 oz) boneless salted cod, soaked overnight and drained
  • 1 medium onion, sliced
  • 1 medium tomato, diced
  • 1 wiri wiri or scotch bonnet pepper, minced (optional)
  • 30ml (2 tbsp) vegetable oil, for sautéing saltfish

Method

  1. Combine flour, baking powder, salt and sugar in a large bowl. Rub in the butter until the mixture resembles coarse crumbs.
  2. Gradually add water, kneading until a smooth, slightly firm dough forms. Cover and rest 20 minutes.
  3. Divide dough into 8 balls; flatten each into a disc about 1cm (1/2 in) thick.
  4. Heat 500ml oil to 170°C (340°F) in a deep pan. Fry each bake 3-4 minutes per side until golden and puffed. Drain on paper towel.
  5. Boil the soaked saltfish for 10 minutes to further reduce salt, then drain and flake, removing any bones or skin.
  6. Heat 2 tbsp oil in a skillet, sauté onion, tomato and pepper for 4 minutes, then stir in flaked saltfish and cook 5 minutes more.
  7. Split the warm bakes open and fill generously with saltfish, or serve alongside.

Introduction: A cornerstone of the Guyanese breakfast table, fried bake (a dense, pillowy fried bread) paired with sautéed saltfish (salted, dried cod) reflects the country's colonial-era preservation traditions merged with West African and Amerindian cooking styles.

Cultural Background: A cornerstone of the Guyanese breakfast table, fried bake (a dense, pillowy fried bread) paired with sautéed saltfish (salted, dried cod) reflects the country's colonial-era preservation traditions merged with West African and Amerindian cooking styles. It is eaten across all ethnic communities and is a fixture of Sunday mornings and roadside breakfast stalls.

Tips: Soak the saltfish for at least 8 hours, changing the water twice, to control saltiness. Bakes should sizzle immediately when added to the oil; if they sink and stay flat, the oil isn't hot enough.

Variations: Swap saltfish for smoked herring for a smokier flavour. Add sliced avocado ('pear') on the side, a common accompaniment.

Storage: Store cooked bakes in an airtight container at room temperature for 1 day, or refrigerate up to 3 days. Keep saltfish filling refrigerated separately for up to 3 days.

Reheating: Reheat bakes in a dry skillet or oven at 180°C (350°F) for 5 minutes to restore crispness; warm saltfish filling in a covered skillet over low heat.

Nutrition: Approx. 410 kcal, 14g protein, 52g carbohydrate, 16g fat per serving (1 bake with filling).

© Arscale 2026