Fry Bakes and Saltfish
Puffed fried dough split open and filled with a bright saltfish buljol.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 5
- Difficulty
- Easy
- Course
- Breakfast
Ingredients
- Flour400 g
- Baking powder2 tsp
- Tomato and onion, diced2
Preparation
- 1
Make a soft dough with flour, baking powder, salt and water. Rest 20 minutes.
- 2
Roll into discs and fry until puffed and golden.
- 3
Dress the flaked saltfish with tomato, onion, pepper and oil.
- 4
Split the bakes and fill.
Nutrition
Nutrition per serving · Calculated
- calories
- 386 kcal
- protein
- 18 g
- carbs
- 48 g
- fat
- 13 g
- fiber
- 2.4 g
- sugars
- 3 g
- sodium
- 810 mg
Saltfish
Caribbean PantryA preserved fish that became a Caribbean staple through trade and necessity.
- Origin
- North Atlantic, central to Caribbean trade history
- Flavour
- Deeply savoury, saline, firm and flaking
- Calories / 100g
- 290 kcal
- Seasonality
- Year-round
The story behind this ingredient
Salt cod arrived through the triangular trade as cheap protein and stayed as national dish material: ackee and saltfish, accras, chiquetaille, bacalaíto.
This ingredient means something to them
Kofi Williams
Barbados · Fish cookery and Bajan seasoning
“Green seasoning without thyme is a sentence without a verb.”
Meet the chefWant to go further?
You discovered the ingredient. Now learn how to master it.
Saltfish Traditions
Desalting, flaking and four regional preparations from accras to buljol.
- Sun, 25 Oct 2026, 17:00 · 180 min
- Bridgetown, Barbados · In person · BBD 190
