Jamaican Saltfish Fritters (Stamp and Go)
Crispy, savory fritters made with rehydrated salt cod, flour, and spices, often enjoyed as an appetizer or snack. Known locally as 'Stamp and Go'.
🧂 Ingredients
- 250 g Salt cod (bacalhau)
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 0.75 cup Water(approximately, for batter consistency)
- 0.5 medium Onion(finely chopped)
- 0.5 medium Bell pepper (red or green)(finely chopped)
- 0.5 small Scotch bonnet pepper(finely minced (seeds removed for less heat))
- 2 stalks Scallions(chopped)
- 2 tbsp Fresh parsley(chopped)
- 0.5 tsp Black pepper(freshly ground)
- 3 cups Cooking oil(for frying)
👨🍳 Instructions
- 1
Rinse the salt cod under cold water. Place it in a bowl and cover with cold water. Soak for at least 4 hours, or preferably overnight, changing the water a few times to remove excess salt. Drain and flake the cod, removing any bones or skin. Chop the flaked cod finely.
- 2
In a medium bowl, whisk together the flour and baking powder. Gradually add water, whisking until you have a smooth, thick batter, similar to pancake batter. Do not make it too thin.
- 3
Add the finely chopped salt cod, chopped onion, bell pepper, minced scotch bonnet pepper, scallions, parsley, and black pepper to the batter. Stir well to combine all ingredients evenly.
- 4
Heat the cooking oil in a deep frying pan or Dutch oven over medium-high heat until it reaches about 350°F (175°C). Test the oil by dropping a small amount of batter; it should sizzle immediately.
- 5
Carefully drop spoonfuls of the batter into the hot oil, about 1-2 tablespoons per fritter. Do not overcrowd the pan; fry in batches.
- 6
Fry the fritters for about 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to remove them from the oil and drain on paper towels.
- 7
Serve the saltfish fritters hot, as an appetizer or snack. They are often served with a dipping sauce or a side of fried plantains.
💡 Pro Tips
- ✓Ensure the salt cod is thoroughly desalted, or the fritters will be too salty.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference. For a milder flavor, remove all seeds and membranes.
- ✓The batter should be thick enough to hold its shape when dropped into the oil.
🔄 Variations
- Some recipes add a pinch of turmeric for color.
- A small amount of grated fresh ginger can be added for extra flavor.