Stamp and go, if you want the proper name. A loose batter of flour, flaked salt cod, spring onion and pepper, dropped by the spoonful into hot oil and eaten as fast as they come out. These are what disappears first at any gathering.
Saltfish Fritters
Jamaican stamp and go: a spoonable batter of flour, flaked salt cod, spring onion and scotch bonnet, fried into crisp golden fritters. Snack, lunch or party plate.
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Saltfish Fritters
Jamaican stamp and go: a spoonable batter of flour, flaked salt cod, spring onion and scotch bonnet, fried into crisp golden fritters. Snack, lunch or party plate.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Method
Shallow fry
Category
Lunch
Cuisine
Jamaican
Servings
Ingredients
Instructions
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Prepare the fish: Drain the soaked cod, simmer in fresh water for 10 minutes, drain and flake finely.
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Mix the batter: Stir the flour, baking powder and pepper together. Add the cod, spring onions, tomato, scotch bonnet and thyme, then the water, and mix to a thick, dropping batter.
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Fry: Heat 1cm of oil in a wide pan over medium high heat. Drop in heaped tablespoons of batter, flatten slightly and fry for 3 minutes a side until deep gold.
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Drain: Drain on kitchen paper and serve hot with pepper sauce or lime.
Notes
- The batter does not need salt; the fish carries it.
- They reheat in a hot oven for 6 minutes if there are any left.
Nutrition, per serving
Calories 390 kcal
Protein 22 g
Fat 17 g
Saturated fat 2 g
Carbs 38 g
Fibre 2 g
Sugar 2 g
Sodium 820 mg
Recipe from makamboo.com
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