Trinidadian Bake and Salted Codfish Breakfast Sandwich

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Fluffy fried bakes paired with savory salted codfish sautéed with peppers and onions, creating a classic Trinidadian breakfast favorite. This caribbean-inspired breakfast ready in about 70 minutes combines all-purpose flour, sugar, baking powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 cup warm water
• 2 cups vegetable oil for frying
• 1 lb salted codfish, soaked and shredded
• 1 medium onion, thinly sliced
• 1/2 cup green bell pepper, diced
• 1/2 cup tomato, diced
• 2 stalks scallions, chopped
• 1/2 tsp black pepper
• 1 small scotch bonnet pepper, minced (optional)
• 2 tbsp vegetable oil for cooking codfish

Instructions

1. Step 1: To prepare bake dough, in a large bowl combine 3 cups all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1 tsp salt. Gradually pour 1 cup warm water while mixing until a soft dough forms. Knead on a floured surface for 8 minutes until smooth. Cover and rest for 30 minutes.
2. Step 2: Meanwhile, rinse and soak 1 lb salted codfish in cold water for at least 4 hours or overnight, changing water once. Drain and flake the codfish into bite-sized pieces.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium thinly sliced onion, 1/2 cup diced green bell pepper, 1/2 cup diced tomato, 2 chopped scallions, and 1 small minced scotch bonnet pepper if using. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Add the shredded codfish to the vegetables along with 1/2 tsp black pepper. Stir and cook for 8 minutes until heated through and well combined. Remove from heat.
5. Step 5: Divide rested dough into 8 equal pieces, roll each into a 5-inch circle. Heat 2 cups vegetable oil in a deep skillet to 350°F. Fry each dough circle for 2-3 minutes per side until puffed and golden. Drain on paper towels.
6. Step 6: Split each bake horizontally and fill with the warm salted codfish mixture to serve a traditional Trinidadian breakfast sandwich.