Fried Bakes with Saltfish

Name: Fried Bakes with Saltfish
Yield: 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: All-purpose flour — 250 g (2 cups); Baking powder — 1 tbsp; Sugar — 1 tsp; Salt — 1/2 tsp; Butter, softened — 1 tbsp; Water — 150 ml (2/3 cup); Oil for frying; Salted cod, soaked overnight and drained — 200 g (7 oz); Vegetable oil — 1 tbsp; Onion, finely chopped — 1/2; Tomato, finely chopped — 1/2; Garlic, minced — 1 clove

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 250 g (2 cups)
Baking powder — 1 tbsp
Sugar — 1 tsp
Salt — 1/2 tsp
Butter, softened — 1 tbsp
Water — 150 ml (2/3 cup)
Oil for frying
Salted cod, soaked overnight and drained — 200 g (7 oz)
Vegetable oil — 1 tbsp
Onion, finely chopped — 1/2
Tomato, finely chopped — 1/2
Garlic, minced — 1 clove

Method

Mix flour, baking powder, sugar and salt, then rub in the butter until crumbly.
Add water gradually to form a soft dough; divide into small balls and flatten.
Fry the mini bakes in shallow oil, 2-3 minutes per side, until golden; drain.
Boil the soaked saltfish 10 minutes, then drain and flake finely.
Sauté the onion, garlic and tomato in oil until softened, then add the saltfish and cook 5 minutes.
Serve the warm bakes topped with a small spoonful of saltfish.

Introduction: Small fried dough rounds served with a spoonful of seasoned saltfish, a popular starter and snack.

Cultural Background: This pairing scaled down to bite-size makes a popular appetizer at gatherings across Saint Vincent and the Grenadines, offering the same beloved flavours as the breakfast staple in a shareable form.

Tips: Keep the bakes small and bite-sized for easy sharing at gatherings. Soak saltfish longer if very salty.

Variations: Add a few drops of hot pepper sauce to the saltfish for extra heat; a vegan version uses sautéed jackfruit instead of saltfish.

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

Reheating: Reheat saltfish gently in a covered pan; warm bakes briefly in a dry skillet.

Nutrition: Approx. 210 kcal, 10 g protein, 24 g carbohydrate, 8 g fat per serving (2 bakes with topping).

FAQs:

Q: Can these be made ahead for a party?

A: Yes, fry the bakes and prepare the saltfish separately in advance, then reheat and assemble just before serving.

Q: What’s the difference between this and the breakfast version?

A: The same components made smaller and served together as a shareable starter rather than a full plate.