Trinidadian Fried Bakes
Trinidadian Fried Bakes are crunchy, flaky bites reminiscent of johnny cakes. They’re a favorite on the twin islands of Trinidad and Tobago, and versions of it can be found throughout the lesser Antilles. Use this recipe along with Mango Ketchup, Coleslaw, and breaded, fried white fish for your own version of Chef Irie’s Bake and Shark.
- 2 heaping cups all-purpose flour (and a little extra for rolling)
- 1 tbs baking powder
- ½ tsp salt
- 1 tsp butter or margarine, optional
- 1 tsp sugar
- 3/4 cup water (add more if needed)
- 2 cups canola or coconut oil for frying the bakes
- Mix together flour, baking powder, sugar and salt.
- Add butter and mix with a fork or use your fingers until the flour resembles coarse breadcrumbs
- Make a well in the center of the flour and start pouring water while mixing.
- Add enough water to make a firm dough and knead for about 5 minutes
- If dough is too sticky, dust with a tablespoon of flour, if dough is too dry after adding all the water, add another tablespoon of water at a time until it is workable
- Rub a bit of oil on top of dough and allow to rest for 30 minutes covered with plastic wrap or a damp paper towel
- Cut the dough into 6 or 8 pieces
- Roll them into balls and place on a clean, well-floured surface. Allow to rest COVERED for at least 10 minutes.
- Use a rolling pin to flatten the balls of dough until they are about ¼ inch thick, and 5 -6 inches in diameter
- Add oil to about two inches in a wide pot or deep fryer over medium heat
- Add dough to hot oil laying gently away from you so it doesn’t splash onto you
- Turn dough as soon as it floats to the top of oil as this will help the bake to puff
- Fry until both sides are light golden brown, about 30 to 45 seconds per side
- Cut open into a pocket and serve with fried fillet of fish or any other protein and vegetable you like
- If you don’t have a rolling pin, try using a smooth, clean wine bottle to roll your dough