Fried Bakes and Saltfish is a beloved Caribbean breakfast that’s as comforting as a warm island breeze and packed with bold, savory flavors. If you’ve been searching for the best Caribbean breakfast recipe, look no further! This iconic dish is a weekend favorite across the islands, offering a perfect balance of soft, fluffy fried bakes and the rich, seasoned goodness of salted cod.
What Are Fried Bakes and Saltfish?
Fried Bakes (also known as Johnny cakes in some islands) are light, airy, and slightly crispy on the outside, making them the perfect pairing for flavorful saltfish. Saltfish has deep roots in Caribbean history, introduced during the colonial era as a preserved protein source. Over generations, it became a staple in Caribbean kitchens, used in countless traditional recipes.
Why You’ll Love This Recipe
- Authentic Caribbean flavors – Perfectly seasoned saltfish with onions, peppers, and herbs.
- Easy to make – Simple ingredients and step-by-step instructions.
- Perfect for breakfast or brunch – A satisfying meal that keeps you full and energized.
How to Make Caribbean Fried Bakes and Saltfish
This recipe will help you create the softest, fluffiest fried bakes and a perfectly seasoned saltfish that’s bursting with authentic Caribbean flavors. Whether you’re craving a nostalgic taste of home or trying something new, this dish is a must-try!
What Makes This Fried Bakes and Saltfish Recipe Different?
If you’re looking for the best and easiest Caribbean Fried Bakes and Saltfish recipe, you’ve come to the right place! Here’s what sets this version apart:
1) Faster Cooking Time – No Long Dough Resting!
Forget waiting 45 minutes for the dough to rise! With this method, you can have your fluffy fried bakes ready in no time.
- If you’re in a warm climate, let the dough sit for just 10 minutes until slightly puffed.
- If it’s cold, place the dough balls in a warm oven for 5 minutes, and they’re good to go!
- This shortcut saves time while still delivering light, airy bakes that are perfect for your saltfish.
2) Elevated Flavor with Spices
- What makes these Caribbean Fried Bakes extra special? The secret is in the spices!
- A touch of cinnamon and nutmeg enhances the flavor, making each bite rich and irresistible.
- These subtle warm spices add depth and aroma, elevating your bakes beyond the traditional recipe.
Get Cooking!
If you love bold, savory dishes, this Fried Bakes and Saltfish recipe will quickly become a favorite. Try it this weekend and bring the flavors of the Caribbean right into your kitchen.
Don’t forget to leave a rating and comment below—I’d love to hear how you enjoyed it!
Get Cooking!
If you love bold, savory dishes, this Fried Bakes and Saltfish recipe will quickly become a favorite. Try it this weekend and bring the flavors of the Caribbean right into your kitchen. Don’t forget to leave a rating and comment below—I’d love to hear how you enjoyed it!
Authentic Caribbean Fried Bakes and Saltfish Recipe – The Ultimate Breakfast Delight!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 10-12 servings 1x
Description
The Ultimate Caribbean Breakfast made easy. Prepare fried bakes and saltfish in no time! This recipe produces delicious, soft, and fluffy fried bakes. Let us not forget the yummy saltfish to go with it!
Ingredients
Fried bakes
- 4 cups all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- ¼ cup of sugar + 1 tsp (excluding the sugar for yeast activation)
- 1 ¼ tablespoon baking powder
- 1 tablespoon yeast
- 2 tablespoons unsalted butter (Room Temperature)
- 1.5 cups water
- 2 cups of oil
Salt Fish
- 1 lb salted codfish
- 1/3 of each pepper: red, green, yellow
- 3 stems of scallions, finely chopped
- ½ of a onion, finely chopped
- 1 garlic, finely chopped
- 1 small tomato
- 1/2 tsp of freshly chopped cilantro
- 1 wiri wiri pepper or hot pepper of choice
- 1 tsp lemon juice
- Chicken bouillon to taste
- Creole seasoning to taste
- Black pepper to taste
Instructions
Fried Bakes
Step 1: Yeast Activation
In a small bowl, mix 1/3 cup lukewarm water, 1 tbsp sugar, and yeast. Stir lightly and let it sit for 5 minutes until it becomes foamy.
Step 2: Prepare the Dough
In a large mixing bowl, add flour and butter. Incorporate well by using your fingertips.
Next, add salt, nutmeg, cinnamon, baking powder, and sugar, ensuring all ingredients are evenly incorporated. Pour in the activated yeast mixture and lukewarm water. Mix everything together to form a soft dough ball.
Step 3: Knead and portion the Dough
Knead the dough for about 5 minutes until it becomes smooth. Once ready, divide the dough into 14 equal portions (or your preferred number). Roll each piece into a small ball.
Step 4: Proof the Dough
Line a baking sheet with parchment paper and lightly dust it with flour. Place the dough balls on the tray and cover them with a dish towel or plastic wrap. Let them rest in a warm place for 45 minutes to rise.
**Quick Proofing Alternative: Preheat the oven to 170°F for 2 minutes, turn it off, and let some air escape. Then, place the tray in the oven for 5 minutes before removing it.
Step 5: Flatten the Dough
Lightly flour a clean surface and use a rolling pin or your palm to flatten the dough ball into a thin 1/4-inch circle. Cover the flattened dough with a kitchen towel to prevent drying.
Step 6: Fry to golden perfection
Heat oil in a deep frying pan over high heat. Once hot, reduce the heat to medium-high and carefully place a piece of dough into the oil.
Use a large spoon to immediately baste the top of the dough with oil for 10 seconds, then flip and repeat on the other side. Allow it to fry for 1-2 minutes per side until golden brown and puffy. Flip once more for even cooking.
Step 7: Drain and Serve
Remove the fried bake from the oil and place it in a bowl lined with parchment paper or paper towels to absorb excess oil. Repeat the frying process for the remaining dough.
Salt-Fish
Step 1: Sauté the Saltfish
Heat 1/3 cup oil in a skillet over medium heat. Add garlic, onion, flaked saltfish, and lemon juice, then sauté for 3 minutes until fragrant.
Step 2: Add Seasonings and Vegetables
Stir in bell peppers, hot pepper, cilantro, tomatoes, and scallions, mixing well to combine flavors. Season with black pepper, Creole seasoning, and chicken bouillon powder to taste.
Step 3: Fry and Serve
Continue frying the saltfish mixture for 5 minutes, stirring occasionally, until fully cooked and aromatic. Remove from heat and serve warm with homemade fried bakes for a delicious and authentic island breakfast/brunch.
Notes
Bakes
- After mixing your ingredients, your dough should be a bit sticky. After you place it onto a floured surface and knead it, it will all come together.
- Place a bit of flour onto the parchment paper before laying dough balls. It prevents the dough from sticking.
- Be sure to allow the bake to sit and cook in oil for 1-2 minutes.
- After you preheat the oven to 170 degrees for 1 minutes open the oven door and allow some of the heat to escape for a few seconds. If you place your hand inside, it should be a bit warm NOT HOT! The whole idea is not cooking the dough but to allow it to double in size quicker. After removing the dough, it should look a bit puffy.
Saltfish
- Boil the salt-fish to eliminate the saltiness as you will be using seasoning during the frying process.
- After boiling, wash the salt-fish in water multiple times to get rid of any excess salt (you can taste the fish for saltiness) then drain in a strainer.
- Cilantro is not traditionally added to salt-fish but OMG it gives it such a fresh taste.
- You can use any seasoning of your choice to flavor your saltfish.
- If you don’t have access to saltfish. A great alternative is sardine.
- Category: Breakfast
Definitely a keeper!
Looking for some light, fluffy and delicious bakes? Give this recipe a try. I did and they were amazing! So soft and fluffy and the flavor wasn’t at all overpowering. I’ll admit that I was a bit skeptical about the cinnamon and nutmeg 🙈
Author
hehe so happy this recipe worked out for you 🙂
Found this recipe today and made it today. They came out amazing! The bakes were just what I wanted. Light, fluffy and very delicious. This will be my go to recipe! Thank you!
★★★★★
I am a lover of bakes so i decided to give this recipe a try i followed it exactly how it was posted and let me tell you i am extremely happy with the results it came out amazing it was so delicious thank you for sharing your recipe i will be sure to try a few more of your recipes
Author
So happy that you enjoyed this recipe 🙂
I will try it this weekend, I am having out of town guests. I will let you know. Thank you so much
Should the yeast be instant yeast or dry active yeast?
You can use either
Love this recipe the family love it the best bake ever
★★★★★
so happy to hear this 🙂
This recepie is ‘ on point’! All guest and family members were happy about the looks and taste of the bake and salt fish. The nutmeg, yeast and cinnemon are new for me. My mom never used those ingredients. She used only baking powder as the raising agent. Well done!.
★★★★★
so happy to hear this 🙂
Girl!!!! I made my bakes tonight using your recipe and just a few slight adjustments. When I tell you!!!! These were the softest, fluffiest, best bakes I’ve ever made. I skipped the oven step and let them proof under plastic wrap and a kitchen towel. This method worked well for me. I even used year old expired baking powder and these bakes were amazing. Thanks for the recipe ❤️
so happy to hear this 🙂
I want to try this recipe today. I have all the ingredients on hand. Do I need to adjust the steps if I use instant yeast?
I have never used this before, but here is an online yeast converter. https://www.omnicalculator.com/food/yeast-converter 🙂
I tried this today and sooo happy with the results. Question…what’s the best pot/pan for frying.
★★★★★
Hi Moreen so happy you enjoyed the recipe :)…please check out my Amazon storefront for the best pot for frying bakes.
Hi Tiffany! Thank you for sharing this recipe with us. I would like to make some for a Christmas brunch at my church. Is it OK to prepare them one day ahead?
Hi Kerline, the evening before (store at room temperature) or early that morning would be best 🙂
Thanks
Is there a video of this anywhere I’m a visual person 😩😩