Salt Fish and Bake-A delightful blend of Salt fish sautéed with onions, garlic, tomatoes and thyme makes you think of the Caribbean’s, yes?
If you travel to the Caribbean islands(Jamaican, Guyana, Trinidad) just to name a few, you can’t help but try salt fish… at least once. They are being sold everywhere and enjoyed for breakfast, lunch, and dinner and in between. People like me, once we like it we go bananas over it- religiously going through every menu to experience it, one more time.
This, Salt fish and bake right here is one of my favorite ways of enjoying Salt-fish sautéed and sandwich in between a slightly sweet bread. Yum!
If you are unfamiliar with Salted codfish, it is cod fish that has been preserved by drying, after salting. In Africa, this fish is referred to as stock fish- (A very popular and expensive dried unsalted fish). In Italy it is known as baccala and the Portuguese call it bacalhau.
No matter what you call this, it is dried Atlantic cod.
So here is the deal, to make this fish edible, it is important that you soak the fish in water for about 1-3 days to get rid of the salt –if not you would have wasted an expensive fish.
You want to hear some good news? You can do the desalting in a matter of hours by boiling the fish, and changing it’s water till you reach desired taste.
Some merchants do carry frozen fish that has been desalted for you. You might want to ask if you have a Caribbean market in the neighborhood.
This dish appears to be complicated but it is really fairly simple to prepare and well worth the effort. It also reminds me of African fish roll in taste and texture but these bakes are slightly firmer and spicy in a good way.
Can you use regular fish to make these – Yes, It’s still going to taste Fabulous but would not have that distinct taste.
Can you bake these – ABSOLUTELY! So there is no excuse not to make it.
Now let’s getting cooking!!!
Salt Fish and Bake
- 3 cups flour
- 4 tablespoon shortening or butter
- 2 1/2 teaspoon baking powder
- 3 Tablespoon sugar
- 1 1/4 teaspoon salt
- 1 cup plus 2 tablespoon water or more
Sautee Salt fish
- 2 tablespoon cooking oil
- ½ pound salt fish
- ½ medium onion diced
- 2 teaspoons minced garlic
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon white pepper
- 1-2 green onions chopped
- 2-3 tablespoon parsley
- 2-3 to matoes diced
- 1/2 or teaspoons hot sauce or pepper adjust to taste
- ½ teaspoons or bouillon powder optional
- Soak salt fish in water overnight or several days water changed several times. Drain and shred fish finely shred.
- In a medium-large skillet, add oil, onions, garlic, thyme, paprika and sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Followed by tomatoes continue cooking for about 3 minutes then add, hot pepper, white pepper, mix until ingredients have been thoroughly combined. Cook for about 5 minutes or more. Add water as needed
- Finally throw in salt fish, cook for 5 minutes or more -adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
- In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers.
- Gently stir in water into dry ingredients until all is moistened and holds together (like a ball).
- Place on a floured board and knead for about a minute. Let it rest for about 15-20mins
- You may divide dough into about 10-12 pieces and roughly shape into ball.
- When ready Flatten each ball to ½ inch thick, place on cookie sheet
- Turn dough on a floured surface,
- Roll out dough in to 1 inch thick, cut into desired shapes or use 3 inch or larger cookie cutter to cut dough.
- In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high, place on medium heat until oil is 350 degrees.
- Fry until golden brown about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool
- Split in half and fill with salt fish. Serve warm
- Bake at 375° for 15-18 minutes or until lightly browned
- Remove and serve warm.