Fry Bake and Saltfish
Fry Bake and Saltfish for Lent
Today, we had fry bake and salt fish for dinner. Salt fish is a favorite in Trinidad and Tobago because of its versatility in many of the dishes we prepare. Salt fish is curried with bodi, potato, string beans etc., it’s used in buljol and in accra, it also makes a perfect side dish with ground provision (dasheen, eddoes, tannia, yam, green fig, cassava etc.), and you just can’t forget a good plate of dumpling and saltfish. Salt fish also goes great with another popular dish called “Oil Down” when you don’t have any other meat or you just want something different for a change.
Salt fish, also called bacalao or bacallao, bacalhau (to the Portuguese), is dried Pollock (Cod) or sometimes Shark preserved with salt. Here in Trinidad salt fish could either be bought at the market by the pound (lbs.) or at the supermarket in packets or in trays.
Saltfish in trays: this one is the Pollock.
(notice the difference in the texture)
Fry Bake and Saltfish Recipe
½ lb. Salt fish
3 cloves garlic, crushed
1 small onion, chopped finely
¾ lb. tomatoes, chopped
½ tsp. chive, chopped
The salt fish is now ready
Sift together the flour and baking powder. Add salt and sugar and mix well
Well that’s it for another post. If you don’t want to fry you could also try roast bake with the saltfish. It tastes just as well and you don’t have to deal with hot oil but rather a hot tawah. Bye for now and do enjoy your fry bake and saltfish.