Entree: Saint Lucia – Saltfish and Bakes (Salted cod simmered with aromatics and herbs, served with pillowy fried dough called bakes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- For the saltfish:
- 1 lb (454 g) salted cod (saltfish), soaked overnight or boiled and rinsed to remove excess salt
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 1 medium tomato, diced, about 5 oz (140 g)
- 3 scallions, sliced, about 2 oz (60 g)
- 2 cloves garlic, minced, about 6 g
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped (optional), about 10 g
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) fresh lime juice
- Fresh parsley or chives for garnish (optional)
- For the bakes (fried bakes / floats):
- 3 cups (360 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1 tsp (4 g) granulated sugar
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water (adjust as needed)
- 2 tbsp (30 ml) unsalted butter, melted (or 2 tbsp (30 ml) vegetable oil) incorporated into dough
- Approximately 1 quart (950 ml) vegetable oil for frying (amount depends on pan size)

Instructions

1. Prepare the saltfish: if using soaked saltfish, drain and rinse. Place in a pot, cover with fresh water, bring to a gentle boil 8–10 minutes, drain, and let cool slightly.
2. Flake the cooled saltfish with a fork, removing any skin and bones.
3. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add onion and sauté 3–4 minutes until soft. Add garlic, scallions, scotch bonnet (if using), and thyme; cook 1–2 minutes.
4. Add flaked saltfish and diced tomato to the skillet. Stir and cook 3–5 minutes until flavors combine. Season with black pepper and finish with lime juice. Keep warm while you make the bakes.
5. Make the bakes: in a large bowl combine flour, baking powder, sugar, and salt. Stir to aerate.
6. Add melted butter to warm water. Gradually pour the liquid into the dry ingredients, mixing with a spoon until a soft, slightly sticky dough forms. Turn onto a lightly floured surface and knead briefly until smooth, about 2–3 minutes. If dough is too sticky, add a tablespoon of flour at a time.
7. Divide dough into 8 equal pieces for 4 servings (or 12 smaller pieces). Shape each piece into a smooth ball and flatten into 1/2-inch (1.5 cm) thick rounds about 3–4 inches (7–10 cm) across.
8. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry bakes in batches, 1–2 minutes per side, until puffed and golden brown. Drain on paper towels.
9. To serve, split bakes open or tear apart and fill with a generous portion of warm saltfish. Garnish with chopped parsley or chives if desired.