Puffed, golden-fried dough served with buttery, seasoned saltfish — the quintessential Vincentian breakfast.
Fried bakes — also called 'bakes' or 'Johnny cakes' depending on the island — are deep-fried rounds of leavened dough that puff into light, airy pillows. Served alongside seasoned saltfish sautéed with tomatoes and onions, they are the go-to breakfast across St. Vincent.
Serves 4
Mix flour, baking powder, and a pinch of salt. Add water gradually to form a soft dough. Rest 10 minutes.
Divide dough into 8 balls, flatten to 1 cm thick. Fry in hot oil 2–3 minutes per side until golden and puffed.
Sauté onion in 1 tbsp oil until soft. Add flaked cod and tomatoes; cook 5 minutes, stirring often.
Split warm bakes open and serve topped or filled with saltfish mixture.
Keep oil at 170°C — too hot and the outside burns before the inside cooks.
Add a sliced avocado on the side for a complete breakfast.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Bake in the oven at 200°C for 15 minutes for a lighter version.
Add sweet pepper to the saltfish for colour and sweetness.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Bakes best eaten fresh. Store saltfish in the fridge up to 3 days.
Fried bakes have roots in British flour-and-water dumplings adapted throughout the Caribbean. In St. Vincent they are made slightly thicker and fluffier, becoming a breakfast institution across the island.
Yes — wrap tightly and refrigerate overnight. Bring to room temperature before frying.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (280g / 9.9 oz) · 4 servings total
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