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Float! Guyanese Bake and Salt Fish Recipe— A Caribbean Classic with a Twist

  • Oct 8
  • 2 min read

There’s something deeply nostalgic about waking up to the scent of frying bakes and sizzling salt fish wafting through a Caribbean kitchen. This beloved Guyanese breakfast — affectionately known as “Bake and Salt Fish” — isn’t just food, it’s culture. It’s what Sunday mornings taste like: laughter, loud conversation, and a little “float” of golden perfection.


Guyanese Bake and Salt Fish Recipe

The Bake: Golden, Puffy, and Oh-So-Fluffy

Guyanese “bake” — sometimes called “float” — is essentially fried dough that’s light and airy inside but crisp on the outside. My twist? A hint of butter and sugar for a rich, slightly sweet bite that pairs perfectly with the salty fish.


Ingredients

  • 1 cup warm water

  • 1 packet yeast (about 2¼ tsp)

  • 1 tbsp sugar (to feed the yeast)

  • 3 cups flour

  • 2½ tbsp salted butter

  • ½ tsp baking powder

  • 2 tbsp sugar


Directions

  1. Activate the yeast: Mix warm water, 1 tbsp sugar, and yeast. Let it sit for about 5–10 minutes until bubbly.

  2. Make the dough: Combine flour, baking powder, and 2 tbsp sugar in a bowl. Cut in the butter with your fingers until crumbly.

  3. Mix and knead: Pour in the yeast mixture and knead until smooth and elastic (about 5–7 minutes). If sticky, dust with a little flour.

  4. Rest and rise: Cover with a clean cloth and let it rise for an hour.

  5. Shape and fry: Punch down the dough, divide into small rounds, and roll each into ¼-inch thick circles. Fry in hot oil (medium-high heat) until golden brown and puffed. Drain on paper towels.


Pro Tip: Want that perfect “float”? Don’t overcrowd the pan — the bake needs space to rise beautifully.


The Salt Fish: Savory, Colorful, and Packed with Flavor

Salt fish is the Caribbean’s umami bomb — briny, meaty, and full of texture. In this Guyanese-style version, I layer aromatics and fresh herbs to balance the saltiness and give it that unmistakable island flair.


Ingredients

  • 2 packs salted fish (cod or pollock)

  • 4 long onions (chopped)

  • 1 yellow onion (sliced)

  • 3 tomatoes (sliced)

  • 4 cloves garlic (chopped)

  • 2 tbsp fresh parsley

  • 1 cup bell pepper (mixed colors, sliced)

  • 3–4 sprigs fresh thyme

  • 2 tbsp lemon juice

  • 1½ tbsp tomato paste

  • 1 tsp fish seasoning (optional)

  • 1½ tsp all-purpose seasoning

  • Salt and pepper to taste


Directions

  1. Prep the fish: Boil salted fish in water for 10 minutes to remove excess salt. Drain, rinse, and flake with a fork.

  2. Sauté aromatics: In a skillet, heat a bit of oil. Add onions, garlic, and thyme. Cook until fragrant.

  3. Add tomatoes and bell peppers: Stir in tomatoes, bell peppers, and parsley. Sauté until softened.

  4. Combine: Add tomato paste, lemon juice, and seasonings. Mix in the flaked salt fish and cook for 5–7 minutes, letting flavors meld.

  5. Taste and adjust: Add a dash of black pepper or hot pepper for a kick.


Serving Suggestion: Pile that rich, savory salt fish over a hot, golden bake — or slice open the bake and stuff it sandwich-style for a handheld delight.


Editor’s Note:

Every island has its own version of bake and salt fish, but Guyana’s take has that special mix of heartiness and freshness. Whether you enjoy it on a lazy weekend morning or as comfort food on a rainy day, this dish brings the Caribbean right to your kitchen.


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