Saltfish Souse and Bakes Recipe
Flaky salt cod meets crunchy chopped vegetables and fluffy pan-fried biscuits in this beloved breakfast dish from Grenada.
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Cooking tools:
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Kitchen towel
- Rolling pin
- Drinking glass
- Plate
- Pot
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Deep-fry thermometer
- Slotted spoon
- Paper towel
- Stove
- Serving platter
Ingredients
- 2¼ cups self-rising flour, plus more for dusting
- 1½ tsp. baking powder
- ¾ tsp. fine salt
- ¾ tsp. sugar
- 2 Tbsp. plus 1½ tsp. unsalted butter
- 2 cups vegetable oil
- 5 oz. boneless, skinless dried salt cod
- 1 Tbsp. virgin (unrefined) coconut oil, melted
- 2 scallions, finely chopped
- 2 medium tomatoes, cored and finely chopped
- 1 mini or Persian cucumber, finely chopped
- ½ medium green bell pepper, seeded and finely chopped
- ½ medium red bell pepper, seeded and finely chopped
- ½ medium yellow bell pepper, seeded and finely chopped
- ½ small Madame Jeanette or Scotch bonnet chile (see headnote), finely chopped
- ½ medium white onion, finely chopped
- Fine salt and freshly ground black pepper
- 1 ripe medium avocado, sliced
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