Salt Fish and Bake
Salt Fish and Bake-A delightful blend of Salt fish sautéed with onions, garlic, tomatoes and thyme makes you think of the Caribbean’s, yes?
Yes Yes.
If you travel to the Caribbean islands(Jamaican, Guyana, Trinidad) just to name a few, you can’t help but try salt fish… at least once. They are being sold everywhere and enjoyed for breakfast, lunch, and dinner and in between. People like me, once we like it we go bananas over it- religiously going through every menu to experience it, one more time.
This, Salt fish and bake right here is one of my favorite ways of enjoying Salt-fish sautéed and sandwich in between a slightly sweet bread. Yum!
If you are unfamiliar with Salted codfish, it is cod fish that has been preserved by drying, after salting. In Africa, this fish is referred to as stock fish- (A very popular and expensive dried unsalted fish). In Italy it is known as baccala and the Portuguese call it bacalhau.
No matter what you call this, it is dried Atlantic cod.
So here is the deal, to make this fish edible, it is important that you soak the fish in water for about 1-3 days to get rid of the salt –if not you would have wasted an expensive fish.
You want to hear some good news? You can do the desalting in a matter of hours by boiling the fish, and changing it’s water till you reach desired taste.
Some merchants do carry frozen fish that has been desalted for you. You might want to ask if you have a Caribbean market in the neighborhood.
This dish appears to be complicated but it is really fairly simple to prepare and well worth the effort. It also reminds me of African fish roll in taste and texture but these bakes are slightly firmer and spicy in a good way.
Questions?
Can you use regular fish to make these – Yes, It’s still going to taste Fabulous but would not have that distinct taste.
Can you bake these – ABSOLUTELY! So there is no excuse not to make it.
Now let’s getting cooking!!!
Enjoy!
Salt Fish and Bake
Ingredients
Bake
- 3 cups flour
- 4 tablespoon shortening or butter
- 2 1/2 teaspoon baking powder
- 3 Tablespoon sugar
- 1 1/4 teaspoon salt
- 1 cup plus 2 tablespoon water or more
Sautee Salt fish
- 2 tablespoon cooking oil
- ½ pound salt fish
- ½ medium onion diced
- 2 teaspoons minced garlic
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon white pepper
- 1-2 green onions chopped
- 2-3 tablespoon parsley
- 2-3 to matoes diced
- 1/2 or teaspoons hot sauce or pepper adjust to taste
- ½ teaspoons or bouillon powder optional
- Soak salt fish in water overnight or several days water changed several times. Drain and shred fish finely shred.
Instructions
Salt fish
- In a medium-large skillet, add oil, onions, garlic, thyme, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
- Finally throw in salt fish, cook for 5 minutes or more -adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
Bake
- In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers.
- Gently stir in water into dry ingredients until all is moistened and holds together (like a ball).
- Place on a floured board and knead for about a minute. Let it rest for about 15-20mins
Method 1
- You may divide dough into about 10-12 pieces and roughly shape into ball.
- When ready Flatten each ball to ½ inch thick, place on cookie sheet
Method 2
- Turn dough on a floured surface,
- Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough.
- In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high, place on medium heat until oil is 350 degrees.
Frying Method
- Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool
- Split in half and fill with salt fish. Serve warm
Baking Method
- Bake at 375° for 15-18 minutes or until lightly browned
- Remove and serve warm.
Nutrition Information:
Oi vou tentar os bakes assadas ,não posso comer frituras,um abraço Ena
Ena os assados têm um gosto tão delicioso quanto os fritos. Faça isso e divirta-se.
Just put mines in the oven, I put the mixture insides. Thanks for your helpful website and recipes.
You are welcome Winsome! Thanks for stopping by!
Where do you buy your salt fish from? Does it have to be fresh, precooked, or frozen? Thank you!
Hi Heidi,
Salt fish is available in most International Markets; Caribbean,Hispanic, African. Some are sold frozen and others are dried. I prefer the frozen frozen version, if available – it cuts down on the cooking time.
I made this recipe and it was perfect. It was just how I remenbered it. I even reached out to you on IG & you were very helpful. Thank you again
You’re welcome. Thank you as well for taking the time to let me know, Adrienne. I’m happy you love this as much as I do. 🙂
We call the fry bakes, “domplines” in Puerto Rico. The cod is, “bacalao guisado”. Great comfort food. We actually will stuff the bakes with just about anything… lol. Thank you.
Thank you for sharing your thoughts. I could just imagine all the possible tasty stuffing for bakes.
Beautiful site..love this recipe. I noticed that Guyana is reference in your article an island of the caribbean..Guyana while a part of the caribbean, is not an island. Just food for thought.
It is however a caricom nation and although not an actual island it’s still Caribbean love me some Guyanese oui ♀️
Lovely !!! Just lovely !!!
Great job Imma! Love your website. Beautiful, clean easy to look at and enjoy. Well put together.
OH ! I’m so impressed that I forgot ! Thanks for the great recipe for the Bake. Love it. I’ve been living in Trinidad most my life and we call it “Float”. But your ingredient list is much longer, we don’t generally use shortening for these.
I really like that yours only takes 1 minute to knead and does not require 10 minutes of kneading ( only now getting used to flour, last few years :), which is our method here.
Cheers!
Cheers Herbert! Glad you like. Thank you so much for taking the time to let me know .
Amazing, I’m Guyanese and this is one of my favorite dishes to eat growing up. Great job!!
Thanks Sabrina! Glad to hear it was a favorite of yours.
I’m Trini and from looking at the pics I’d say you hit the bullseye with making it. Also first time I’ve seen bakes square; nice little way to make it custom.
It looks yummy …excellent !
Thanks Fareeda.
It looks really nice,can’t wait to try it.thanks.
Hi Faith! Do let me know how it works out for you. Thanks!
A makeover? This is what Trinis and Guyanese call saltfsh and bake for years. Saltfish fritters look and taste nothing like this. The only thing similar to this would be cookup saltfish and a slice of hard dough bread in JA. Big sigh. Good job ImmaculateBites!! My “secret” is using bread flour.
Thanks for sharing your secret ingredient. Will definitely give it a try next time I make this.
Girl, you have given this ‘salt fish and bake’ a good makeover! I am from Jamaica and we call this dish ‘salt fish fritters’. I did not like it growing up but it is one of my favourites now. My Ghanaian husband and kids lovvvve it! I will try this style next time! Keep the recipes coming!
Jamila, thanks girl. I glad you are loving this!
I know you mostly post quick and easy recipes and coquilles is neither quick nor that easy – but I’m hoping you have a recipe, please? I’ve eaten it but when I google for a recipe all I get is the French seafood Coquilles St Jacques which is something altogether different. Can you help, please?
Hi Niki! sorry I don’t have a recipe for that. Hopefully someone might have a recipe and share- will be on the look out!
YUM. I’ve never tried a recipe quite like this before – but all of those flavours, ingredients and spices definitely guarantee it’s delicious!
Hi Thalia, this is beyond delicious- I can’t get enough of it!
Ah-mazing!!! You did a great job!! Now I want to make some but I’m on a diet smh.
Thanks Jehan,Coming from you. I am super happy!