Saltfish fritters or Stamp-and-Go is a popular Jamaican dish. It is believed the name Stamp & Go came about because of the practice of people to “stamp” their feet as to say “I’m in a hurry and need mine to go”. Made from saltfish or dried codfish batter. It can be eaten as an appetizer or has a truly Jamaican breakfast.
Check out our truly Jamaican recipe below, the Showcase Jamaica way.
Ingredients
8 oz. (1 ½ lbs) saltfish (codfish) 1 tsp salt
1 ½ cups counter flour ½ tsp black pepper
1 onion, finely chopped 1 cup water
1 tomato, finely diced
1/3 Scotch Bonnet Pepper, finely chopped
Vegetable Oil
Directions
Step 1. Soak saltfish (codfish) over night or boil for 20 minutes. Drain, debone and flake saltfish into small pieces.
Step 2. Mix counter flour, saltfish, onion, tomato and scotch bonnet pepper together in a bowl.
Step 3. Gradually add water to mixture, stir until batter is thick and smooth. Add salt and black pepper to batter.
Step 4. Heat vegetable oil in skillet (frying pan). When oil is heated, drop large spoonfuls of batter into hot oil. Fry on each side until golden brown and crisp
Step 5. Drain on paper towels and serve hot.
Cooking skills needed: Beginner to intermediate
Preparation time: 35 minutes (15 minutes if saltfish (codfish) is soaked overnight)
Serving size: 2 – 4 persons
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