Growing up there was nothing better than warm buttery fried bakes in stuffed with savory salt fish mixed with perfectly carmalized onions and peppers.
Here’s my recipe if you would like to try it at home.
Ingredients:
1 lb. salted codfish
2 cups all-purpose flour
1 tsp. baking powder
1 tsp yeast
1/2 tsp. salt
2 tbsp. butter or margarine
3/4 cup water
1 small onion, finely chopped
1 clove garlic, minced
1 habanero pepper (optional)
Oil for frying
Instructions:
Bakes recipe
In a large mixing bowl, combine the flour, baking powder, and salt. Mix in yeast. Combine with room temperature butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add the water to the flour mixture and stir until a soft dough forms. Knead the dough lightly on a floured surface until smooth. Cover with damp towel and set aside for about 30 minutes.
Divide the dough into equal portions and roll each portion into a ball. Cover with damp towel again and let sit for another 15-20 minutes. Then flatten each ball into a disc about 1/4 inch thick using a rolling pin.
Heat about 2 inches of oil in a deep skillet or frying pan over medium-high heat. When the oil is hot, carefully add the dough discs to the pan, a few at a time.
Fry the bakes until golden brown and cooked through, turning occasionally, about 2-3 minutes per side. Drain on paper towels and serve hot.
Salt Fish recipe
Soak the salted codfish in water for at least an hour or two to remove some of the salt. Boil it for about 15 minutes; drain; add fresh water and boil for another 15 minutes. Drain and rinse the fish, then shred it into small pieces using your hands or a fork.
Add copped onions, peppers and garlic to oiled frying pan. Cook for about 5 minutes until vegetables become caramelized. Add 1/2 tsp of salt, black pepper. Add shredded salt fish and stir the mixture until everything is evenly combined. Cook for about 5-7 minutes.
Split the warm bakes in half and fill with salt fish.
Enjoy your delicious Guyanese salt fish and bake!
