Fry Bake and Pink Salmon

Ingredients

For the Bakes:

• ⅓ cup packed brown sugar
• 2 teaspoons white sugar
• 1 cup warm water
• 3½ cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons unsalted butter, softened
• Vegetable oil, for drizzling and frying

For the Stewed pink salmon:

• 2 tablespoons olive oil
• 1 wiri wiri pepper, minced
• 1 large yellow onion, chopped
• 3 large garlic cloves, grated
• 3 culantro sprigs, chopped
• 2 Roma tomatoes, diced
• 2 (14.75-ounce) cans pink salmon
• 2 tablespoons dried thyme
• ½ teaspoon ground black pepper
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• Salt to taste
• 1 teaspoon tomato paste
• ¼–1 cup water (if needed)
• 2 scallions, finely chopped (optional)
• Hot sauce, for serving (optional)

Instructions

1. 1
   To make the bakes, in a small bowl, dissolve the sugars in the warm water and set aside.
2. 2
   In a large bowl, whisk together the flour, baking powder, and salt. Add the butter and rub it into the dry ingredients with your fingers.
3. 3
   Make a well in the center of the dry ingredients and pour in the sugar water. Using a silicone spatula, gently combine the dry ingredients with the sugar water, bringing the ingredients together to form a soft ball of dough.
4. 4
   Transfer the dough to a lightly floured surface and knead for 3 minutes, just until the dough is smooth and soft. Drizzle a bit of oil over the dough and cover it with a damp cloth. Let it rest for 20 minutes.
5. 5
   In a large skillet, heat about ½ inch oil over medium-high heat to 350 degrees F. Set a wire rack over a rimmed baking sheet.
6. 6
   Roll out the dough on a floured surface to about 1/8 inch thick. Cut as many 6-inch bakes as you can out of the dough. Gather and reroll the scraps as needed.
7. 7
   Once the oil is up to temperature, fry the bakes for 1–2 minutes. The bakes should puff and rise in the oil. Use a spoon to pour oil over each piece of dough to help it puff. Flip the bakes over and continue to fry until golden brown on both sides. Transfer the bakes to the wire rack to cool. (Cooled bakes can be stored in an airtight container at room temperature until ready to serve.)
8. 8
   To make the salmon and gravy, in a large skillet , heat the oil over medium heat. Add the wiri-wiri pepper, onion, garlic, and culantro and sauté, stirring frequently, until fragrant, about 5 minutes. Add the tomatoes and sauté for 2 minutes. Add the salmon and cook, stirring, for 10 minutes. Add the thyme, black pepper, paprika, garlic powder, salt, and tomato paste and sauté for 5–10 minutes, stirring often. If the mixture is dry, add water, ¼ cup at a time. Cook until everything is well combined and a gravy has formed, 7–10 more minutes.
9. 9
   To serve, cut each bake in half. Spoon in some of the stewed salmon and gravy and garnish with scallions and hot sauce, if desired.