Sunday, May 31, 2009

Saltfish and Bake

Bake (Makes about 5):
2 cups flour
1 tsp salt
2 teaspoons baking powder
about 1 cup water
1 cup oil for deep frying


Sift flour, salt, and baking powder. Add enough water to make a soft dough. Knead for about ten minutes then let rest for half an hour or more.

Cut in pieces and roll each piece 4 to 5 inches in diameter and ¼ inch thick.
Fry in hot oil, turn once, and fry until brown. Drain on paper towel.

1 pkg boned saltfish (unless you like picking out bones)
2 tablespoon olive oil
2 tomatoes (chopped)
1/2 red bell pepper (chopped)
juice of one lime
½ sliced large onion
1 tsp minced garlic
1 tsp Italian Seasoning
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
Black pepper to taste
1 chopped scotch bonnett (make sure you don't touch your eyes or any other sensitive parts afterwards. I used a chopper and made sure I spooned it out without touching it)


Break 1 pkg of boned salted codfish in pieces and boil for ten to 15 minutes. Drain. This is to remove the salt: Don't skip this step or it'll be far too salty to eat.

Fry fish in hot oil for about 3 to 4 minutes. Add tomatoes, lime juice, onion, garlic, thyme, scotch bonnett pepper, and other ingredients; cook for ten minutes.

Serve warm with bake.
To eat the saltfish with the bake, open the bake as you would pita bread, fill it with saltfish, and enjoy.


Anonymous said...

Cool recipe, this is the way my mom makes it but I personally prefer Bhol Jol cold. I use the same ingredients as you but add finely diced cucumbers & diced tomatoes (without the seeds) & parsley. Pop it in the fridge to get chilled and serve with the bake. Yum :)

Radmila said...

So many variations on one theme, anon...all are good.