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Buljol Butties with Pepper Sauce, Fried Bakes and Aioli

Salt cod stuffed into deep-fried bread rolls, served with homemade Scotch bonnet pepper sauce, garlic aioli, and fresh avocado.

SeafoodSpicyCaribbeanDeep-FriedSalt Cod
Estimated Nutrition
Calories
781.2
kcal / serving
3124.8 kcal total
Carbs
68.9g
per serving
275.6 g total
Fat
37.1g
per serving
148.2 g total
Protein
43.1g
per serving
172.4 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1.5
tbsp
Caster Sugar
Heaped
360
g
Self-Raising Flour
Sifted
CondimentsSauces
150
ml
White Wine Vinegar
1
tbsp
American Mustard
4
tbsp
Mayonnaise
Heaped
3
tsp
Pepper Sauce
From prepared recipe
Dairy
20
g
Butter
At room temperature
Fruits
1
piece
Lime
Whole, for pepper sauce
0.5
piece
Papaya
Unripe, peeled, stone removed, chopped
1.5
piece
Lime
Juice only
1
piece
Avocado
Peeled, stone removed, thinly sliced
NutsSeeds
15
g
Coriander
Leaves, chopped
1.5
bulb
Garlic
Cloves peeled
1
1
Sea Salt
To taste
1
1
Black Pepper
To taste, freshly ground
2
tsp
Chives
Finely chopped
4
piece
Garlic
Cloves, peeled and crushed
0.5
tsp
Paprika
OilsFats
1
1
Rapeseed Oil
For coating
1
1
Groundnut Oil
For deep-frying
0.5
tbsp
Olive Oil
Extra virgin
Seafood
750
g
Salt Cod
Soaked for 12 hours
Vegetables
12
piece
Scotch Bonnet Chillies
Stems removed, roughly chopped
1
piece
Ginger
Small thumb-sized piece, peeled and chopped
2
piece
Spring Onion
Green ends only, finely chopped
2
piece
Tomato
Vine tomatoes, seeds removed, finely chopped
1
piece
Bell Pepper
Yellow or orange, seeds removed, chopped

Method

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