Bake and saltfish is the quintessential anytime Caribbean meal; soft and fluffy fried bake and sautéed saltfish. Enjoy this lightly sweet, salty, savory dish for breakfast, brunch or anytime you need a pick me up!
Guyanese Bake and Saltfish
From Guyana to Jamaica, throughout the Caribbean saltfish is the protein of choice. You can prepare it for fish cakes or serve it sautéed. But this time, we’re serving it Guyanese style, sandwiched between soft, fluffy bakes.
What sets this Guyanese bake recipe apart from the rest is how thick, and pillow-like they are; perfect for filling with delicious saltfish! Looking for more Caribbean bake recipes? Check out my Guyanese Bakes and Gluten Free Pot Bake next!
Why You’ll Love This Bake and Saltfish Recipe
- Authentic Caribbean Flavor: Saltfish and bake are two popular dishes across the Caribbean. If you ever wanted to showcase the cuisine in one meal, this is the perfect introduction.
- Great on the Go: Sometimes the breakfast of champions needs to be eaten on the road. Luckily this sandwich packs well for a convenient meal on the go.
- A Classic Combination: Both bakes and saltfish pair well with a variety of dishes but they complement each other best! Once you taste this, you won’t want to make one without the other.
What are Bakes?
Bakes are Caribbean fried bread made with flour, salt, baking powder, and water. The dough is divided and fried until they are puffy and golden brown. Some recipes make them more crispy while others (like this bake and saltfish recipe) make them more fluffy. Depending on where you are, it may be called bakes, bake, fry bakes, johnny cakes, and so on.
What is Saltfish?
Saltfish is a salt-cured white fish (typically cod). The salt preserves the fish so it stays fresh for longer. The fish is soaked before it’s minced, sautéed, or added to soups.
Ingredients for Bake and Saltfish
The contrast between the light, airy texture of the fried bakes and the robust, savory flavor of the sautéed saltfish makes this traditional Caribbean dish mouthwatering.
Soft and Fluffy Bake
- All purpose flour: It provides structure and texture to the dough for the bakes. Make sure to measure the flour accurately for best results.
- Baking powder: This leavening agent helps the dough rise and creates air bubbles in the dough, for a light, airy texture.
- Rapid rising yeast: This shortens the rising time of the dough.
- Salt: This enhances the flavor of the dough and balances out the sweetness.
- Butter: Room temperature butter adds richness to the dough resulting in a more tender crumb.
- Brown sugar: This adds sweetness and helps the bakes brown as they fry.
- Warm water: This helps activate the yeast and promotes fermentation in the dough. It should be warm to the touch but not too hot, as excessive heat can kill the yeast.
- Sunflower oil: Use this to fry the bakes.
Salt Fish
- Salted fish: You can use cod, pollock, or Guyanese banga mary, depending on your preference and what’s available. Soak the salted fish in water to remove excess salt before using it in the recipe.
- Water: Use boiling water to soak the salted fish. This helps to effectively remove the excess salt and rehydrate the fish.
- Avocado oil: Avocado oil has a high smoke point and a mild flavor, making it ideal for sautéing onions, garlic, and peppers. You can also use a similar high-heat cooking oil of your choice.
- Onion: Sliced onions add sweetness and depth of flavor to the dish when sautéed. Choose a large onion for ample flavor.
- Garlic cloves: Grated garlic infuses the dish with aromatic flavor. Freshly grated garlic works best for the best flavor.
- Tomato paste: This adds richness and a hint of acidity to the dish. It helps to deepen the flavor of the sauce.
- Bell peppers: Sliced green and red bell peppers add color, sweetness, and texture to the dish. It complements the other ingredients well.
- Thyme: This herb adds earthy and aromatic flavor notes to the dish. Fresh thyme leaves provide the best flavor, but dried thyme works well too.
- Cilantro leaves: Finely chopped cilantro adds freshness and a pop of herbal flavor to the dish. It’s a versatile herb that complements the other ingredients nicely.
- Wiri wiri pepper: This optional ingredient adds heat.
- Coconut aminos: Coconut aminos add a subtle sweetness and umami flavor to the dish. It’s a great alternative to soy sauce if you’re looking for a gluten-free option.
- Scallions: This adds freshness and a mild onion flavor to the dish. They are used as a garnish to add color and texture to the final presentation.
See recipe card for quantities.
How to Make Bake and Saltfish
Sauté Saltfish
For this saltfish recipe we will use the soaking method to reconstitute the salt fish. If you would like to try the boiling, check out my Sautéed Salt Fish recipe.
Start by soaking the saltfish. Rinse the salt fish under running water to remove excess salt, then soak it in boiling water for 15 minutes. Drain, rinse again, and soak in fresh boiling water for another 15 minutes. Taste a piece to check for saltiness, and soak longer if necessary.
Remove any bones from the salt fish and flake it with a fork until there are no big chunks. This ensures a consistent texture in your dish.
Heat avocado oil in a skillet over medium heat. Add onions and cook until translucent, about 1 minute. Then add garlic and tomato paste, cooking for another minute. Next, add bell peppers and cook until softened.
Add the flaked fish, thyme, garlic powder, onion powder, wiri wiri pepper, and coconut aminos if using. Mix well and increase the heat to high. Cook for another 5 minutes, stirring often. A bit of charring adds depth to the flavors.
Once all the flavors meld together, remove from heat and add scallions. You can set the saltfish aside and prepare the bake or vice versa.
Soft and Fluffy Bakes
Mix Dry and Wet Ingredients
Add flour, baking powder, rapid rising yeast, and salt to a large bowl. Mix the dry ingredients well for even distribution. Enrich the mixture by adding 2 tablespoons of butter. Rub it in until the mixture becomes crumbly.
Dissolve sugar in warm water, creating a sweet liquid. Then make a well in the dry ingredients, and pour in the sugar water mixture. Mix until a soft dough forms. Remember, don’t overwork it! We want a soft, not smooth, texture.
Rest Dough
Place the dough in a greased bowl so it can rise. Rubbing butter on top keeps it moist and adds flavor. Cover with a damp paper towel, allowing the dough to relax and develop flavor for 30 minutes.
Shape the Dough
After the dough rests, divide the dough into 8 pieces. Roll each into a smooth ball, ensuring uniformity in size for even cooking. This step sets the stage for beautifully shaped bakes.
Fry Bakes
Heat oil in a skillet over medium heat, ensuring it’s hot but not smoking. Flatten each dough ball into a disk on a floured surface. This thickness ensures a satisfyingly fluffy interior and crispy exterior.
Once the oil is ready, carefully add a disk of dough to the pan. Spoon hot oil over it immediately to encourage inflation. Fry until golden brown on one side, then flip and repeat for even cooking. This creates a deliciously crispy shell.
Once golden brown on both sides, remove from the oil and drain on a clean kitchen towel to absorb excess oil. Repeat frying for the remaining dough pieces. Finally, slice open your bake and stuff it with sautéed saltfish for a flavorful treat!
Storage
Once cooled, store leftover bake and saltfish separately. Place them in airtight containers or wrap them tightly in aluminum foil and refrigerate both. Consume within 3-4 days and reheat them separately in the microwave.
Tips for the Best Bake and Saltfish
- Remember to soak the saltfish. Set aside 1-3 days to properly remove excess salt before preparing the fish. It’s inedible otherwise.
- Be mindful of the flour, baking powder, and salt measurements. Measure precisely so the bakes swell up perfectly.
- Do not overwork the dough. Once you add the liquid ingredients to the dry mixture, mix until just combined. Overworking the dough can result in a tougher texture. A soft, slightly sticky dough is ideal for fluffy bake.
- Spoon hot oil over the dough. This step is crucial for achieving that signature inflation and fluffy texture. Spooning hot oil over the dough as it fries helps it puff up beautifully.
- Don’t overcook the saltfish. It can become tough and rubbery if overcooked. Cook it just until heated through and slightly browned, but still tender.
Frequently Asked Questions
Saltfish originated in Northern Europe. During the triangular slave trade, the fish was imported to the Caribbean because it stored well for months on the ships. The origin of bake is less clear, but the recipe and preparation definitely has ties to African and Indian cuisine.
Saltfish must be rehydrated before it is cooked. Soaking also removes most of the salt so that the fish is edible. Don’t remove all of the salt or it will lose its distinct, briny flavor.
Bake and saltfish pairs well with sides such as fried plantains, avocado slices, or sliced tomatoes.
Soft & Fluffy Bake and Saltfish
Equipment
- Large Mixing Bowl
- Large Skillet or Frying Pan
Ingredients
Soft and Fluffy Bake
- 3 ½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon rapid rising yeast
- ¼ teaspoon salt
- 3 tablespoons butter room temperature
- ½ cup brown sugar
- 1 ¼ cup warm water
- 1 ½ cups sunflower oil or similar for frying
Saltfish
- 1 lb salted fish cod, pollock or Guyanese banga mary
- 12 cups boiling water
- 3 tablespoons avocado oil or similar
- 1 large onion sliced
- 4 garlic cloves grated
- 1 tablespoon tomato paste
- ½ green bell pepper sliced
- ½ red bell pepper sliced
- 1 tablespoon dried or fresh thyme
- ¼ cup cilantro leaves finely chopped
- 1 wiri wiri pepper diced (optional)
- 1 tablespoon coconut aminos optional
- 2 scallions thinly sliced
Instructions
Soft and Fluffy Bake
- In a large mixing bowl, combine the flour, baking powder, rapid rising yeast and salt and mix together well. Then rub 2 tablespoons of butter into the flour mixture until it forms a crumbly texture.
- Next, dissolve the sugar in the warm water. Then make a well in the center of the dry ingredients and add the sugar water mixture to the well. Mix in the flour with the sugar water to form a soft dough. Lightly knead together to form a soft ball. Do not overwork the dough. It does not need to be smooth.
- Place the dough into a greased bowl then rub a tablespoon of butter over the top of the dough. Cover the dough with a damp paper towel and rest it for 30 minutes.
- After 30 minutes, separate the dough into 8 pieces then shape each piece into a smooth ball. You can do this by cupping the dough ball in your hand and gently rolling it on a clean surface. You can also roll it on your palm.
- When ready to cook, heat the oil in a skillet or frying pan over medium heat. Then press each piece of dough out on a floured surface until it is a flat disk about ½ inch thick. When the oil is hot, add a pressed out dough to the pan then immediately start to spoon hot oil over the bake until it inflates. Continue to cook the bake until it is golden brown (about 1 ½ minutes) on the side that is in the oil. Then flip over and continue to cook until the other side is also completely brown (about 1 minute). Remove from the oil and wrap in a clean kitchen towel. Repeat the frying process for the remaining pieces of dough.
- Slice your bake open and stuff it with sauteed saltfish.
For the Saltfish
- Rinse the salt fish under running water until all of the residual salt is removed then soak it in 3 cups of boiling water for 15 minutes. Drain, rinse the salt fish and soak in another 3 cups or enough water so that it is fully submerged. Leave for 15 minutes then drain and rinse. Taste a piece of the saltfish for saltiness. If needed, soak with boiling water for another 15 minutes, then rinse.
- Remove any bones from the salt fish, then flake and with a fork until there are no big chunks.
- Add a skillet to medium heat and add the avocado oil. When the oil is hot add the onions and cook until translucent (about 1 minute) then add the garlic and the tomato paste.
- Continue to cook for another minute, then add the bell peppers. Cook for another minute until the bell peppers soften then add the flaked fish, thyme, garlic powder, onion powder. wiri wiri pepper and coconut aminos if using. Mix together well. Then increase the heat to high and continue to cook for another 5 minutes stirring often. It is okay if the fish starts to char a bit while cooking, this allows the rich flavors to develop.
- Once all the flavors come together, remove from the heat and add the scallions. Serve with your hot soft and fluffy bakes.
Notes
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Margot Sigmone Says
Now this right here!
Yummmmmmy!
Ashley Says
This is a Saturday morning staple. Taste better every single time!
Christina Says
This recipe was spot on and the end product so delicious and authentic!! My husband was impressed. Thank you.
Ann Marks Says
Love all your recipes, Althea!
Thanks so much for sharing!
Best wishes,
Ann
Althea Brown Says
Thank you so much.