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
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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:
Ena paiva says
Oi vou tentar os bakes assadas ,não posso comer frituras,um abraço Ena
Ginette Brouard says
Ena os assados têm um gosto tão delicioso quanto os fritos. Faça isso e divirta-se.
Winsome says
Just put mines in the oven, I put the mixture insides. Thanks for your helpful website and recipes.
ImmaculateBites says
You are welcome Winsome! Thanks for stopping by!
Heidi says
Where do you buy your salt fish from? Does it have to be fresh, precooked, or frozen? Thank you!
ImmaculateBites says
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.
Adrienne B says
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
imma africanbites says
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. 🙂
Aldo Roman says
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.
imma africanbites says
Thank you for sharing your thoughts. I could just imagine all the possible tasty stuffing for bakes.
Penny says
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.
Kateykat says
It is however a caricom nation and although not an actual island it’s still Caribbean love me some Guyanese oui ♀️
Herbert Lumsden says
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!
ImmaculateBites says
Cheers Herbert! Glad you like. Thank you so much for taking the time to let me know .
Sabrina says
Amazing, I’m Guyanese and this is one of my favorite dishes to eat growing up. Great job!!
ImmaculateBites says
Thanks Sabrina! Glad to hear it was a favorite of yours.
Dunori says
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.
fareeda says
It looks yummy …excellent !
ImmaculateBites says
Thanks Fareeda.
faith says
It looks really nice,can’t wait to try it.thanks.
ImmaculateBites says
Hi Faith! Do let me know how it works out for you. Thanks!
BiteEatPlease says
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.
ImmaculateBites says
Thanks for sharing your secret ingredient. Will definitely give it a try next time I make this.
Jamila says
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!
ImmaculateBites says
Jamila, thanks girl. I glad you are loving this!
niki sebastian says
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?
ImmaculateBites says
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!
Thalia @ butter and brioche says
YUM. I’ve never tried a recipe quite like this before – but all of those flavours, ingredients and spices definitely guarantee it’s delicious!
ImmaculateBites says
Hi Thalia, this is beyond delicious- I can’t get enough of it!
Jehancancook says
Ah-mazing!!! You did a great job!! Now I want to make some but I’m on a diet smh.
ImmaculateBites says
Thanks Jehan,Coming from you. I am super happy!