Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bakes and Saltfish
Enjoy these fluffy, golden fried dough "bakes" paired perfectly with beautifully sautéed, well-seasoned salted cod. A timeless Caribbean breakfast pairing that truly hits the spot!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Prepare the bakes dough: In a bowl, rub the butter into the flour, baking powder, and sugar. Gradually add water to form a soft dough. Knead gently for 2 minutes, cover, and let rest for 15 minutes.
- 2
Desalt the fish: Boil the salted cod for 20 minutes to remove excess salt. Drain, let cool, and flake the fish with a fork, removing all bones.
- 3
Fry the bakes: Divide the dough into small balls. Flatten each ball into a 3-inch disc. Fry in 350°F oil until puffed up and golden brown on both sides. Drain on paper towels.
- 4
Sauté the vegetables: In a skillet, heat 2 tbsp oil over medium heat. Sauté the chopped onion, bell pepper, garlic, and tomato until soft and slightly saucy.
- 5
Combine and serve: Stir the flaked saltfish and fresh thyme into the vegetable mixture. Cook for 3-5 minutes until heated through. Slice the bakes open and stuff with the saltfish mixture.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving65
Calories
1 g
Protein
10 g
Carbs
3 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bakes and saltfish is a breakfast staple across the English-speaking Caribbean, pairing fried fried-dough rounds with a sauteed salt-cod relish. Salt cod arrived with colonial trade as a cheap preserved protein and became a beloved fixture, while the fried bake (rather than a baked one) is the quick griddle-free way islanders get warm bread on the table.
Listahan note
This version desalts the cod by boiling it before flaking, so the finished saltfish carries the fish's savor without the harsh saltiness that ruins a rushed batch.
Technique cues
- Resting the dough for 15 minutes after a gentle knead relaxes the gluten so the bakes puff and stay tender rather than tough when fried.
- Boiling the cod for 20 minutes is the desalting step; skipping or shortening it leaves the dish inedibly salty since cod is cured for preservation.
- Frying the discs at 350F lets them puff fully before the outside over-browns, which is why the oil temperature matters more than the time.
Kitchen flow
- Parallel prep
- Boil the cod to desalt it while the dough rests, so both are ready to assemble at once.
- Make-ahead
- Boil and flake the saltfish a day ahead and refrigerate; fry the bakes fresh in the morning.
- Leftover move
- Stuff leftover saltfish into a split warm bake or fold it into scrambled eggs the next day.
- Cleanup rhythm
- Drain the bakes on paper towels straight from the oil and let the frying oil cool before discarding.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
8 oz salted cod
Main protein
Purpose: Salt cod is the savory, flaky heart of the relish and the dish's namesake.
Handling: Boil 20 minutes, drain, then flake and pick out every bone.
Adaptation: Fresh white fish poached and salted lightly works, but you lose the cured depth of true saltfish.
2 cups flour
Dough base
Purpose: All-purpose flour forms the structure of the fried bakes.
Handling: Rub the butter in evenly before adding water for a tender crumb.
Adaptation: A gluten-free all-purpose blend with a binder can work, though the bakes will be denser and less puffy.
2 tsp baking powder
Leavening
Purpose: It is what makes the bakes puff and develop their airy interior in the hot oil.
Handling: Whisk it through the dry flour so it distributes evenly.
Adaptation: Self-rising flour can replace the all-purpose plus baking powder; reduce added salt accordingly.
1 large tomato
Sauce base
Purpose: The tomato breaks down to give the saltfish relish its light, saucy body.
Handling: Chop it so it melts into the sauteed onion and pepper.
Adaptation: A few tablespoons of canned diced tomato works out of season.
1 bell pepper
Aromatic vegetable
Purpose: It brings sweetness and a vegetal backbone to the saltfish saute.
Handling: Dice it small so it softens in the same few minutes as the onion.
Adaptation: Any color bell pepper works; a Caribbean seasoning pepper adds aroma without much heat.
Technique notes
- Taste a flake of the boiled cod before saucing; if it is still very salty, boil a fresh change of water for another 10 minutes.
- Keep the oil steady at 350F so the bakes puff hollow inside rather than soaking up grease.
- Do not overknead the dough; two minutes is enough, and more develops gluten that makes the bakes chewy.
Ingredient swaps
- Gluten-free direction
- Use a gluten-free flour blend with xanthan for the bakes; they hold together but will be denser.
- Dairy-free direction
- Swap the butter in the dough and saute for a neutral oil or dairy-free spread with no real loss.
- Lower-sodium direction
- Boil the cod through two changes of water to draw out more salt, then add no extra salt to the saute.
Serve alongside
- Fried plantains
- Avocado slices
- Ackee
- Sauteed callaloo
- Caribbean breakfast tea (cocoa tea)
- Fresh orange juice
- Black coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the saltfish relish for up to 3 days and the bakes for up to 2 days separately.
- Reheat the saltfish gently in a pan and re-warm the bakes in a low oven to revive the crust.
- Freezing is not recommended, as the bakes turn dense and the relish weeps on thawing.
Equipment
- Mixing bowl
- Pot for boiling the cod
- Deep skillet for frying
- Frying thermometer
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