Fry Bake and Salt Fish

Ever had a good fry bake and saltfish? A soft, tasty fry bake that has a fluffiness to it?

In this recipe for fry bake and saltfish I used baking powder but a lot of persons use yeast. Both are leaveners and they both work well. Here in sweet T&T we have fry bake with numerous side dishes. My personal favourite is saltfish buljoy, potato aloo and tomato choka. Saltfish buljoy is a wonderful blend of salted fish and vegetables. Growing up I understood there are many ways to make this dish but this recipe is simple and always on point. Having some fresh herbs and the acidity of the lime truly makes this one of a kind. Fry bake is something many people are afraid of making but I urge you to try. Once you start making them it will become easier to you. Soon you would find yourself making it every week! Enjoy!

Ingredients

Fry Bake

• 3c Cuisine All-purpose flour
• ½ tsp Salt
• 1 ½ tsp Baking powder
• 1 ½ tbsp Granulated sugar
• 3 tbsp Butter
• ¾ C Water
• 3 c Cuisine Oil – For frying

Saltfish Buljol

• 1 Pack Boneless salted fish
• 2 tbsp Cuisine Soya-bean Oil
• 5 cloves Garlic (minced)
• 1 medium Red onion (small diced)
• 3 Medium Tomatoes (medium diced)
• 1 medium Sweet pepper (small diced)
• 1 Chive (thinly slices)
• 1 sprig Parsley (finely chopped)
• 1 Lime
• Black Pepper- to taste

Method

1. Boil the saltfish as desired and cut all vegetables as mentioned.
2. In a bowl add all the dry ingredients for the bake and mix well. Include a little water at a time kneading as you go. Note: (Depending on the climate you may need more or even less water so pay close attention. Do not throw all the water at once. Just as the dough is starting to come together and form a ball that should be sufficient water. )
3. Once the dough has formed a ball knead for 8-10 minutes. Either in a bowl or on a work surface. Note: (At this stage the dough should feel nothing but soft. Do not proceed if the dough feels tough. If toughness occurs retry. The next step is important so if the dough isn’t soft at this stage it won’t turn out soft in the end. )
4. Cover with a damp paper towel and tea towel. Set aside to rest in a warm environment for 25 mins. Note: (Make sure the dough is well covered to help lessen the risk of air getting onto the surface of the dough. )
5. Take the dough and separate it into equal sized balls by rolling and pinching the dough. Note: (see video on technique and feel free to make small or big fry bakes)
6. Allow bakes to rest for another 5 mins. While the bakes are resting heat oil in a pot. Note: (The deeper the pot the better for frying. )
7. Add bakes one at time. Once the bottom has browned turn over allow the next side to get browned as well. Then place into a container lined with paper towel or brown bags. Note: (Bakes will sink and then rise. When risen use a spoon to pour oil over the bake. This helps not only cook the bakes faster but helps with the rising. Also cook 2 or 3 bakes at a time do not over crowd the pot.)
8. In a pan over, medium heat sauté all the vegetables. Cook for 3 minutes Note: (This stage isn’t to fully cook the vegetables. Having a bite to the end results from the vegetables add an extra texture to this dish. )
9. Add saltfish and take off the fire. Mix in fresh parsley, chive and lime juice. Any additional seasonings can be added at this point.
10. Enjoy!