Guyanese Fried Bakes and Saltfish Recipe (Easy Caribbean Breakfast)
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Guyanese fried bakes and saltfish is one of those Caribbean breakfasts that instantly takes you back home.
Soft, golden fried bakes paired with savory, well-seasoned saltfish create a combination that’s bold, comforting, and deeply rooted in tradition.
If you’ve ever struggled to get your bakes soft and fluffy or your saltfish properly balanced without being too salty, this recipe breaks it down in a simple, structured way so you get it right every time.
If you want soft, fluffy Caribbean fried bakes every time, reading through my guide on the 4 Principles for Perfect Caribbean Fried Bakes is incredibly helpful because it breaks down the small details that make a big difference in your results.
Why You’ll Love This Recipe
- Soft, fluffy fried bakes that actually puff up
- Well-seasoned saltfish with balanced flavor (not overly salty)
- Simple steps that remove the guesswork
- A true Guyanese breakfast made easy at home
How to Make Caribbean Fried Bakes and Saltfish (What to Expect)
This recipe comes down to simple steps done the right way. You’ll prepare and rest your dough so your bakes turn out soft and fluffy, while building your saltfish with fresh seasoning for bold, balanced flavor.
Then it’s just about execution:
- Fry your bakes until golden and airy
- Sauté your saltfish until well-seasoned and flavorful
- Bring it together for a classic Caribbean combo
Inside the full recipe, you’ll learn:
- How to get your bakes to rise and stay soft
- How to prepare saltfish properly (no excess salt)
- How to build flavor without over-complicating the process
Watch the process below for a visual guide. For the full recipe with exact measurements and step-by-step instructions, scroll down to unlock.
Ingredients You’ll Need (Recipe Preview)
For the Fried Bakes:
- All-purpose flour
- Baking powder
- Sugar
- Warm spices (cinnamon, nutmeg)
- Butter
- Yeast + warm water
For the Saltfish:
- Salted codfish
- Onion, garlic, scallions
- Bell peppers
- Tomato + tomato paste
- Fresh herbs + seasoning
Key Tips Before Starting
- Let the dough rest for soft, fluffy bakes: Don’t rush the resting phase. Proper resting gives the dough time to relax and rise, which helps create soft, fluffy bakes.
- Make sure the saltfish is covered with enough water: Cover the saltfish with at least 1 inch of water before boiling. As the water heats, it can foam up, so keep the pot partially covered or uncovered to prevent boiling over.
- Taste the saltfish after boiling: Salt levels vary by brand, cut, and thickness. Always taste after boiling so you can adjust before seasoning.
- Fry at the right temperature: Oil that’s too hot browns the bakes too quickly before the inside cooks. Too cool, and they absorb excess oil. Aim for the right temperature so they puff properly and cook evenly.
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