Bakes and Saltfish

Name: Bakes and Saltfish
Yield: 3
Cuisine: Saint Lucia
Ingredients: Salted cod, soaked overnight and drained — 300 g (10 oz); Vegetable oil — 2 tbsp; Onion, sliced — 1; Tomato, chopped — 1; Garlic, minced — 1 clove; Spring onions, chopped — 2; All-purpose flour — 250 g (2 cups); Baking powder — 1 tbsp; Sugar — 1 tsp; Salt — 1/2 tsp; Butter, softened — 1 tbsp; Water Oil for frying — 150 ml (2/3 cup)

The Quirky Foodster Team

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Servings

Ingredients

Salted cod, soaked overnight and drained — 300 g (10 oz)
Vegetable oil — 2 tbsp
Onion, sliced — 1
Tomato, chopped — 1
Garlic, minced — 1 clove
Spring onions, chopped — 2
All-purpose flour — 250 g (2 cups)
Baking powder — 1 tbsp
Sugar — 1 tsp
Salt — 1/2 tsp
Butter, softened — 1 tbsp
Water Oil for frying — 150 ml (2/3 cup)

Method

Boil the soaked saltfish for 10 minutes, then drain and flake, discarding skin and bones.
Heat oil and sauté onion, garlic and tomato until softened; add the flaked saltfish and spring onions, cooking 5 minutes.
Mix flour, baking powder, sugar and salt, then rub in the butter until crumbly.
Add water gradually to form a soft dough; divide into 6 balls and flatten slightly.
Fry the bakes in shallow oil over medium heat, 3-4 minutes per side, until golden.
Serve hot bakes alongside the seasoned saltfish.

Introduction: Soft, pillowy fried bakes served alongside seasoned flaked saltfish, the quintessential Saint Lucian breakfast.

Cultural Background: Fried bakes paired with saltfish are eaten across Saint Lucia every morning, from village kitchens to Castries market stalls, a legacy of preserved cod brought through Caribbean trade routes paired with simple fried dough.

Tips: Soak the saltfish longer if very salty, changing the water at least once. Keep the bake dough soft for the lightest texture.

Variations: A vegan version replaces saltfish with sautéed jackfruit seasoned the same way; add a whole scotch bonnet to the saltfish for heat.

Storage: Store saltfish and bakes separately in airtight containers in the refrigerator for up to 2 days.

Reheating: Reheat saltfish gently in a covered pan; warm bakes in a dry skillet to restore crispness.

Nutrition: Approx. 370 kcal, 17 g protein, 40 g carbohydrate, 15 g fat per serving.

FAQs:

Q: Can I use fresh fish instead of saltfish?

A: Fresh fish works but lacks the traditional cured flavour; add extra salt during cooking.

Q: Can bakes be baked instead of fried?

A: Yes, at 200°C (400°F) for about 15 minutes, though the texture will be firmer.