Fried Bake with Salted Cod and Callaloo Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Golden fried bake bread stuffed with savory salted cod and callaloo greens, a beloved Trinidadian street food classic. This caribbean-inspired street food ready in about 60 minutes pairs all-purpose flour, baking powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• 1 cup, warm water
• for deep frying vegetable oil for frying
• 1 cup salted cod, soaked overnight and flaked
• 1 cup callaloo leaves, chopped (or spinach as substitute)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 (optional) Scotch bonnet pepper, finely chopped
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

Instructions

1. Step 1: In a large bowl, combine 3 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1 tbsp sugar. Gradually add 1 cup warm water while mixing until a soft dough forms. Knead for 8 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2. Step 2: Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 small finely chopped onion, 1 minced garlic clove, and 1/2 chopped Scotch bonnet pepper (optional). Sauté for 3 minutes until fragrant.
3. Step 3: Add 1 cup chopped callaloo leaves and 1 cup flaked salted cod to the skillet. Cook for 5 minutes, stirring occasionally, until callaloo is wilted and mixture is heated through. Season with 1/2 tsp black pepper and remove from heat.
4. Step 4: Divide dough into 8 equal portions. Roll each into 6-inch diameter circles. Place 2-3 tbsp of the cod and callaloo filling onto half of each circle, then fold over and press edges to seal.
5. Step 5: Heat vegetable oil in a deep pan to 350°F. Fry the filled bakes in batches for 3-4 minutes per side until puffed and golden brown. Drain on paper towels and serve warm.