Fried Bake and Saltfish

Name: Fried Bake and Saltfish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1/2 lb salted cod; 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1 tsp sugar; 1 tbsp unsalted butter, cubed; 2/3 cup warm water; 1/2 cup vegetable oil; 1 yellow onion, diced; 2 garlic cloves, minced; 1/2 green bell pepper, diced; 2 Roma tomatoes, diced; 4 stalks green onions, sliced; 1 tsp fresh thyme; 1/2 tsp black pepper

Fluffy golden fried bread stuffed with seasoned, sauteed salt cod and sweet aromatics. A iconic street food breakfast staple from Trinidad.

45 minMediumServes 4480 cal/serving

CaribbeanBreakfastStovetopPescatarianHalal-friendlyNut-FreeEgg-FreePork-FreeAlcohol-FreeLow-Sugar

Ingredients

1/2 lb salted cod
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 tbsp unsalted butter, cubed
2/3 cup warm water
1/2 cup vegetable oil
1 yellow onion, diced
2 garlic cloves, minced
1/2 green bell pepper, diced
2 Roma tomatoes, diced
4 stalks green onions, sliced
1 tsp fresh thyme
1/2 tsp black pepper

Instructions

1

Boil 1/2 lb salted cod in water for 15 minutes to reduce saltiness, then drain, flake into small pieces, and set aside.
2

In a mixing bowl, combine 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp sugar.
3

Work 1 tbsp cubed unsalted butter into the dry ingredients, then stir in 2/3 cup warm water to form a soft dough.
4

Knead dough for 2 minutes, divide into equal portions, shape into smooth balls, cover, and rest for 15 minutes.
5

Heat 1/2 cup vegetable oil in a deep pan over medium heat, roll each dough ball into a flat disk, and fry until golden brown and puffed on both sides.
6

In a separate pan, saute 1 diced yellow onion, 2 minced garlic cloves, 1/2 diced green bell pepper, and 2 diced Roma tomatoes in 1 tablespoon of vegetable oil until soft.
7

Add flaked salted cod, 4 stalks sliced green onions, 1 tsp fresh thyme, and 1/2 tsp black pepper to the pan, cooking for 5 minutes until hot.
8

Slice fried bakes open along one side and fill generously with the sauteed saltfish mixture.

Questions

Can I make Fried Bake and Saltfish dairy-free?

Yes. The dairy in this entry is 1 tbsp unsalted butter, cubed. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Fried Bake and Saltfish gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Fried Bake and Saltfish keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Fried Bake and Saltfish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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