Fried Bake Trini Style!

My last two visits to Trinidad took me to Maracas Beach. A heart- in-yuh-mouth drive, yet a breathtaking sight to experience. 
It culminated in eating bake 'n' shark at a roadside shack.
The deep-fried roll and huge amount of shark are topped with a variety of condiments then doused with hot sauce and downed with a Carib beer or two.
I remembered Mom making bake when we ran out of the week's bread. They were made at night but were  great at breakfast. They were not really baked but fried in little oil or as I have enjoyed …  deep fried! 

                                      Trini Bake    
2 cups all purpose flour, plus some for dusting
2 teaspoons baking soda
2 teaspoons light brown sugar
1/2-teaspoon sea salt
2 teaspoons butter, melted
3/4-cup water

In a bowl, mix flour, baking soda, sugar and salt.
Add butter, then slowly add water to form a soft dough.
Form into a large ball, careful not to overknead.
Put in a greased bowl, cover with a damp towel and let rest for 30 minutes.
Divide dough into six to eight balls.
Heat 2-3 tablespoons of oil in a heavy sauce pan over medium heat.
Working with two or three balls, flatten dough to a 1/2-inch thickness.
Fry dough, turning once, to a golden brown color.
Transfer to paper toweled-covered plate.

Don Quixote From On Point! And Codfish.

Four hundred years ago this year, in 1615, the Spanish writer finished his great work "Don Quixote." 
Within months he will die. But Don Quixote has never died. The mock epic of the ramshackle knight on his bony horse tilting windmills has been one of the most durable and massively popular literary works in history. George Washington read it. And Melville and Mark Twain. Picasso. Dostoevsky has been labeled the corner of Hispanic culture, and the modern understanding of human condition.'

                      Brings me to the question, What will I have served Cervantes?

                                                  Codfish a la Caribbean

                                                         With Bake
12 ozs dried, salted codfish fillets
2 tablespoon vegetable oil
1 onion, sliced half moon
1 multi color pepper, sliced
3 garlic cloves minced
2 Tablespoons sofrito
1 pack Sazón
8 ozs tomato sauce
1 cup vegetable stock

Soak codfish in water for at least 4 hours. Change water after 2 hours.
Drain well and boil in 3 cups water for 15 minutes. Cool and then shred in bite size pieces.
Heat oil in in large sauce pan. Add onions cook 4 minutes.
Add peppers and garlic and cook for 3 minutes.
Add tomato sauce and sazón cook two minutes.
Add codfish, sauce and continue cooking on medium heat for 15 minutes.
Taste and adjust seasoning.
Feel free to add olives, capers or raisins.
Serve with fried bake. Garnished with red onion, lettuce, fresh lime juice and hot sauce.