Recipe: Jamaican Saltfish Fritters (Stamp and Go)
- Prep time: 20 minutes (plus saltfish soaking time)
- Cook time: 15 minutes
- Yields: 15–20 fritters
Ingredients Needed
The Star Ingredient:
- ½ lb (225g) Salted Cod (Saltfish)
- Water for boiling
The Batter:
- 2 cups All-purpose flour
- 1 tsp Baking powder (for a light, airy crunch)
- 1 ½ cups Water (approximate, for a pourable batter)
- 1 tsp Black pepper (no salt needed—the fish provides enough!)
The Aromatics:
- 2 Scallions, finely chopped
- 1 Small onion, finely diced
- 1 medium Tomato, deseeded and finely chopped (adds moisture and color)
- 2 cloves Garlic, minced
- 1 tsp Fresh thyme leaves
- ½ Scotch bonnet pepper, de-seeded and minced (optional)
- Vegetable oil for shallow frying
Preparation Instructions
1. Prep the Saltfish
Soak the saltfish in cold water overnight, or boil it in fresh water for 15–20 minutes to remove the excess salt. Taste a small piece; it should be savory, not overwhelming. Drain the water, remove any skin or bones, and flake the fish into very small pieces using a fork.
2. Mix the Dry & Aromatics
In a large bowl, whisk together the flour, baking powder, and black pepper. Stir in the flaked saltfish, onions, scallions, tomato, garlic, thyme, and Scotch bonnet.
3. Create the Batter
Gradually whisk in the water until you have a batter that is thick enough to coat a spoon but thin enough to drop easily. It should be slightly thicker than pancake batter.
4. The “Stamp and Go” Fry
Heat about ½ inch of vegetable oil in a heavy skillet over medium-high heat. Drop large spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to create a disc shape.
5. Golden & Crispy
Fry for 3–4 minutes per side until the edges are dark golden-brown and the center is cooked through. Drain on paper towels to keep them from getting soggy.