Home Recipes – Fry Bake and Saltfish.
Carnivale is subdued with the first day of lent, Ash Wednesday. All Catholics durning this time, begin a selp imposed abstinence from meat, either for the entire 40 days of lent or on Fridays as a means of bringing oneself from the materialism of the world to a prayerful state of contemplation and spiritual reflection.
As a matter of fact, fish is preferred over any other type of meat during the Lenten season and it’s demand is reflected in the higher prices in the marketplace.
Saltfish is a favourite in Trinidad because of its versatility in many of the dishes they prepare. Saltfish is curried with bodi, patato, stringbeans etc. It is used in buljol and in accra. It also makes a perfect side dish with ground provisions such as dasheen, eddoes, tannia, yam, green figs and cassava and also goes wonderfully with dumplings. Saltfish also goes well with another dish called oil down when you don’t have any other meat or you just want something different for a change.
Saltfish is dried pollock (or sometimes shark) preserved with salt. In Trinidad Saltfish can be bought by the pound at the market or at the supermarket in packets or trays.
In the following recipe you will notice that Saltfish is boiled in water before it is used to take out some of the salt and add some moisture back into the fish. You do not need to add any salt to your cooking as it is still very salty even after boiling.
In Trinidad a fry bake is a type of flatbread that they cook on a platin or a griddle or pot.
Fancy trying your hand at making this dish?
Here’s the recipe for you!
Fry bake and Saltfish.
Prep time 40 minutes.
Cook time 40 minutes.
Total time 1 hour 20 minutes.
Recipe type: Seafood
Serves 4-5 people.
1/2 to 3/4 of a pound of Saltfish or 1 cup of dried Saltfish (boneless, skinless).
3 cloves of garlic (crushed)
1 small onion chopped finely.
3/4 of a pound of chopped tomatoes
1/2 teaspoon of chopped chives
1/2 teaspoon of chopped thyme
2 tablespoons of olive oil or coconut oil to fry the saltfish
1 small hot pepper, finely chopped (optional).
Fry Bake ingredients.
3 1/2 cups of flour
1/2 a cup of wheat flour
4-5 teaspoons of baking powder
1 teaspoon salt
1 1/2 cups of water
1 tablespoon brown sugar
Oil for frying.
Boil the saltfish for about 10 minutes to remove some of the salt.
Remove skin and bones, wash and squeeze the saltfish and break into small pieces.
Cook the onions, garlic, tomatoes, chives and thyme in oil until slightly brown.
Add the flaked saltfish and hot pepper and cook for 10 minutes.
For the bake.
Add the water to the dough all at once. If dough is still dry add enough water to make smooth. Cover with a damp towel and allow to rest for 30 minutes.
Divide dough into small balls (makes about 12 balls). Roll ball of dough out on a floured board to 1/4 of an inch thick in a round shape.
Fry in hot oil. (Do not deep fry), turn once and drain on kitchen paper. Serve cool.