Caribbean Fried Bakes Saltfish Recipes

GUYANESE STYLE BAKES /FLOATS

Steps:

• Add brown sugar and warm water to a small mixing bowl and mix together until sugar crystals completely dissolve
• Then add flour, baking powder and salt to a large mixing bowl
• Mix together well then add the fat (coconut oil, butter, ghee, oil) to the dry ingredients and mix in using finger tips until a crumbly texture forms
• Then make a well in the center of your ingredients and add the sugar water solution to the center
• Next mix together the sugar water solution and the dry ingredients to form a soft dough, you may dust with a little bit of flour if the dough is too sticky
• Then turn the dough onto a floured surface and knead well into a smooth ball
• Place the dough ball into a greased bowl, cover with a kitchen towel and let the dough rest for 30 minutes
• After the dough has rested for 30 minutes, turn the dough onto a floured surface and roll (with a rolling pin) until it is about 1/8 of an inch thick
• Then using a cookie, biscuit or hand pie cutter large enough for palm size circles, cut the dough into 12 circular pieces (see video for method with zero dough wasted). For this step you can also use a round bowl or the cover/lid of a round container
• Next add 4 cups of oil to a medium sized stock pot or frying pan, on medium to high heat. Please ensure pot is large and deep enough for deep frying. Here's a linkto the pan I used in the video.
• Bring the oil up to temperature
• Then add your cut out bake dough to the oil. You may cook 1-3 bakes per time if your pot can accommodate it
• Cook bake for about 1 minute on each side or until golden brown, then flip to the other side and fry for another minute or so or until bake is golden brown
• Remove from the oil and place in a bowl lined with a few sheets of paper towel or a kitchen towel
• Continue steps 12-14 until all the bakes are cooked
• Serve warm with some salt fish!

CARIBBEAN FRIED BAKES + SALTFISH

Steps:

• Proof the yeast: Add 1/3 cup of lukewarm water + 1 tbsp sugar + yeast. Allow to sit for 5 mins until a foam is formed.
• In a bowl, add flour and butter. Incorporate well by using your fingertips.
• Add salt, nutmeg, cinnamon, baking powder and sugar. Mix well to incorporate all ingredients.
• Add yeast and water then mix to form a dough ball.
• Knead mixture for about 5 mins into a smooth ball.
• Using your hand or knife section dough into 14 equal parts or your desired number. Then form each part into a ball.
• Line a baking sheet with parchment paper, sprinkle a bit of flour then lay the dough balls. Cover with a dish towel or clear wrap.
• Preheat oven to lowest temp (170 degrees) for 2 minutes. After allowing some air to escape, place tray into oven for 5 minutes. Remove from oven.
• Flour surface and use the palm of your hand to pat all dough ball down into a thin circle (about 1/4 inch thick) then cover with a kitchen towel.
• Heat up your oil on high heat. Place the bake into the oil then reduce the heat to medium-high.
• Take a large spoon and baste the top of the bake with oil for 15 seconds. Flip then baste the new side for 15 seconds. Then allow bakes to cook for 1-2 minutes. Flip again and cook on opposite side for 1-2 minutes.
• Remove the bakes from the oil and place into a small foil pan or bowl lined with parchment paper or paper towel to drain any excess oil.
• Repeat the process for the remaining dough.
• Add 1/3 cup of oil to a skillet. Add garlic, onion, saltfish, and lemon juice then sauté for 3 mins.
• Add bell peppers, hot pepper, cilantro, tomatoes and scallions.
• Add chicken Bouillon, black pepper and creole seasoning to taste.
• Fry the saltfish for 5 minutes then remove from heat.
• Serve with fried bakes and enjoy!

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

FRY BAKES(CARIBBEAN-SAINT LUCIA)

Steps:

• Add all ingredients to the bowl of a stand mixer fitted with dough attachment, OR you can do this by hand.
• Mix until a soft dough forms.
• If you can stand to wait thirty minutes to an hour, let the dough rest and rise. If you can't wait, these bake up great even if you cook them right away. But they do become rather lovely little plump pillows once they do puff up.
• Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick).
• Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. Try your heat set to medium and this should be about perfect. You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark.
• Note:.
• You could eat them straightforward, or with a lot of icing sugar or you can put raisins, dried currants, little pieces of apple, etc. in the dough before frying for a nice variation.