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1
Make the Dough & Rest It
20 Mins
Room temperature, ~22°C (72°F)
Mix the flour, baking powder, sugar and salt in a large bowl. Rub in the melted butter, then add the lukewarm water a little at a time, kneading until a soft, slightly sticky dough forms. Cover with a clean cloth and rest for 20 minutes, then divide into 8 equal balls.
Resting relaxes the dough so the bakes puff up instead of shrinking in the oil.
Done when: Dough is soft, smooth and slightly sticky; balls hold their shape.
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2
Boil & Flake the Saltfish
10 Mins
Boiling, 100°C (212°F)
Put the soaked salt cod in a pot of fresh water, bring to the boil and cook for 10 minutes. Drain, rinse under cold water and flake the fish with your fingers, picking out any small bones. The fish must be cooked through and flake easily.
Boiling after soaking is what takes the harsh salt out — taste a flake; if it is still very salty, boil it once more in fresh water.
Done when: Fish flakes easily into shreds and tastes savoury, not harshly salty.
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3
Fry the Bakes
10 Mins
Medium heat, oil at 175°C (350°F)
Heat the frying oil in a deep saucepan to 175°C (350°F). Flatten each ball into a disc about 1 cm thick. Fry one or two at a time for about 1 minute per side until puffed and golden brown, spooning hot oil over the top so they swell. Drain on paper towels.
The oil must be hot enough that the bake sizzles at once — cool oil soaks in and makes greasy bakes.
Done when: Bakes are puffed, crisp outside, soft inside and evenly golden.
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4
Saute the Saltfish
5 Mins
Medium heat, ~170°C (340°F)
Heat the tablespoon of oil in a pan, add the onion, garlic and sweet pepper and cook for 2 minutes until softened. Add the flaked saltfish and tomato, toss for 2 to 3 minutes until everything is heated through, then stir in the spring onions and lime juice and take off the heat.
Keep the heat medium and the cooking short — the fish is already cooked, so you are only warming it through and marrying the flavours.
Done when: Saltfish is steaming hot, the vegetables are soft and the pan smells savoury and bright.
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5
Fill & Serve
2 Mins
Serve hot, above 60°C (140°F)
Split each warm bake open like a pocket and fill generously with the sauteed saltfish. Serve at once, two bakes per person, with avocado and salad on the side.
Fill the bakes while they are still warm so the dough stays soft and the saltfish warms it from the inside.
Done when: Bakes are warm, split and filled; saltfish is hot throughout.
auto_awesome Finishing Touches & Plating
Serve the bakes warm and filled, with the saltfish piled high and a little of its pan juices spooned over. Put hot pepper sauce on the table and eat the bakes with your hands, while they are still crisp outside and soft inside.
Dominica
1h 5m
Vietnam
France