Entree: Guadeloupe – National Cuisine – bokit (fried bread sandwich)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 4 min

Total 1 hr 19 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 tbsp (10 g) instant dry yeast
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) kosher salt
- 1 1/2 cups (360 ml) warm water (about 105–115°F / 40–46°C)
- 2 tbsp (30 ml) vegetable oil (for the dough)
- 4 cups (960 ml) vegetable oil for deep-frying
- 1 lb (450 g) salted cod (morue), soaked 24 hours with water changes and drained, then flaked
- 1 tbsp (15 ml) vegetable oil (for sautéing)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1 medium tomato, diced (about 140 g)
- 2 scallions, chopped
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- Lettuce leaves and sliced avocado for filling, as needed
- Salt and freshly ground black pepper to taste

Instructions

1. Make the dough and fry the bokits: in a bowl whisk flour, yeast, sugar, and salt; stir in warm water and 2 tbsp (30 ml) oil until a soft dough forms; knead briefly until smooth, cover, and let rise until doubled, about 45–60 minutes. Divide into 8 equal pieces, shape into rounds, roll into 1/4–1/2 in (6–12 mm) discs, then heat 4 cups (960 ml) oil in a deep pan to 350°F (175°C) and fry each disc until puffed and golden on both sides, about 1–2 minutes per side; drain on paper towels and keep warm.
2. Prepare the salted cod filling and assemble: while the dough rises, flake the soaked, drained cod and sauté 1 tbsp (15 ml) oil in a skillet; add onion and garlic and cook until softened, add tomato, scallions, scotch bonnet (if using), and flaked cod; cook until heated through and flavors meld, finish with lime juice, parsley/cilantro, and season with salt and pepper. Split warm bokits and fill with lettuce, cod mixture, sliced avocado, and extra hot sauce if desired; serve immediately.