Breakfast
Saltfish and Fried Bakes
Ingredients
- - 300 g (10 oz) boneless salted cod, soaked overnight
- - 1 onion, finely sliced
- - 1 tomato, diced
- - 1/2 sweet pepper, diced
- - 2 cloves garlic, minced
- - 1 hot pepper, finely chopped (optional)
- - 2 tbsp vegetable oil
- - 1/4 tsp black pepper
- - 300 g (2 1/2 cups) plain flour
- - 1 tbsp baking powder
- - 1 tsp salt
- - 1 tbsp butter
- - 180 ml (3/4 cup) water
- - 500 ml (2 cups) oil, for frying
Method
- Drain the soaked saltfish, cover with fresh water, and simmer for 15 minutes to remove excess salt. Drain, cool, then flake the fish, discarding any skin or bones.
- Heat 2 tbsp oil in a frying pan and sauté the onion, garlic, sweet pepper and hot pepper until softened, about 4 minutes.
- Add the tomato and flaked saltfish, season with black pepper, and cook for 6-8 minutes, stirring occasionally.
- For the bakes, mix the flour, baking powder and salt in a bowl. Rub in the butter until the mixture resembles breadcrumbs.
- Gradually add the water and bring together into a soft, non-sticky dough. Knead briefly, then rest for 15 minutes.
- Divide the dough into 8 balls and roll each into a flat disc about 1 cm (1/2 in) thick.
- Heat the frying oil to 170°C (340°F) and fry the bakes for 2-3 minutes per side until golden and puffed.
- Drain the bakes on paper towel and serve warm, split open, with the saltfish spooned inside.
Introduction: Salted cod became a Caribbean pantry staple during the colonial era, shipped in barrels from the North Atlantic as cheap, long-lasting protein for plantation communities.
Cultural Background: Salted cod became a Caribbean pantry staple during the colonial era, shipped in barrels from the North Atlantic as cheap, long-lasting protein for plantation communities. Paired with a simple fried dough known as a ‘bake’, it became one of Barbados’s most beloved weekend breakfasts, traditionally cooked outdoors over a coal pot and eaten with the fingers, tearing the bake to scoop up the seasoned fish.
Tips: Soak the saltfish for at least 8 hours, changing the water once, to control the saltiness. Keep the frying oil at a steady medium heat; too hot and the bakes will brown before cooking through.
Variations: Swap saltfish for sautéed vegetables and seasoned chickpeas for a vegetarian version of the filling. Add diced okra to the saltfish sauté for extra texture.
Storage: Store fish and bakes separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat the saltfish in a covered pan over low heat; warm bakes briefly in a dry skillet or oven.
Nutrition: Approx. 410 kcal, 22 g protein, 38 g carbohydrates, 18 g fat per serving.
FAQs:
Q: Can I use fresh fish instead of saltfish?
A: Yes, though the flavour will be milder — season the sauté with a little extra salt.
Q: Why is my bake dense?
A: The dough was likely over-kneaded or rested too briefly before frying.