🇬🇾 The last fried bakes & saltfish| full Recipe | easy step by step

saltfish

🥗Healthier: canned tuna

💰Cheaper: canned mackerel

Canned tuna is a leaner option while canned mackerel is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour can simplify the recipe.

Soak saltfish overnight.

Boil the soaked saltfish for about 15 to 20 minutes.

Sauté tomatoes, bell peppers, onion, and garlic for 2 to 3 minutes.

Add paprika, black pepper, complete seasoning, old bay seasoning, and a bit of all-purpose seasoning; mix well.

Add the boiled saltfish and toss; cook for another 2 to 3 minutes.

Add fresh scallions and parsley; toss and set aside.

In a mixing bowl, combine all-purpose flour, butter, and shortening; work in by hand until evenly distributed.

Add sugar, salt, baking powder, yeast, and a pinch of cinnamon; mix well.

Gradually add warm water to form a soft dough; the amount of water may vary based on flour type.

Cover the dough and let it sit for about 30 to 35 minutes.

Flour the surface and pinch off pieces of dough; shape into balls.

Roll out each dough ball to desired thickness with a rolling pin.

Preheat oil to about 325°F for frying.

Fry the dough until golden brown, scooping oil over the bakes to help them puff up.

Flip the bakes once brown on one side and cook until golden on the other side.

Remove the bakes and allow to drain on a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary