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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'.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âEnsure the salt cod is thoroughly desalted, or the fritters will be too salty.
- âAdjust the amount of scotch bonnet pepper to your spice preference. For a milder flavor, remove all seeds and membranes.
- âThe batter should be thick enough to hold its shape when dropped into the oil.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes add a pinch of turmeric for color.
- A small amount of grated fresh ginger can be added for extra flavor.