Saltfish fritters, also known as "Stamp and Go," are a classic Jamaican dish that's perfect for breakfast, snacks, or appetizers. These crispy, savory bites are packed with flavor from salted cod and a mix of Caribbean herbs and spices. They are easy to make and incredibly delicious, making them a favorite at family gatherings and parties.
Here's how you can make your own batch of Jamaican Saltfish Fritters:
Ingredients:
1/2 pound salted codfish (saltfish)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 small onion, finely chopped
2 scallions (green onions), finely chopped
1/2 Scotch bonnet pepper, deseeded and finely chopped (optional for extra heat)
1/2 bell pepper (red or green), finely chopped
1 teaspoon fresh thyme leaves
1/2 cup water
Vegetable oil for frying
Instructions:
Prepare the Saltfish:
Rinse the salted codfish under cold running water to remove excess salt.
Place the saltfish in a pot of water and bring to a boil. Boil for 20 minutes, then drain the water.
Repeat the boiling process one more time to further reduce the saltiness.
Drain and let the saltfish cool slightly, then flake it into small pieces using a fork, removing any bones and skin.
Mix the Batter:
In a large mixing bowl, combine the flour, baking powder, black pepper, and paprika.
Add the chopped onion, scallions, Scotch bonnet pepper (if using), bell pepper, and thyme leaves.
Add the flaked saltfish to the bowl and mix well.
Add Water:
Gradually add the water to the flour mixture, stirring constantly to form a thick batter. The consistency should be similar to pancake batter. If it's too thick, add a bit more water.
Heat the Oil:
In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until hot.
Fry the Fritters:
Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon to form small fritters.
Fry for about 3-4 minutes on each side, or until golden brown and crispy. Make sure not to overcrowd the pan.
Drain and Serve:
Remove the fritters from the skillet and place them on paper towels to drain the excess oil.
Serve the fritters warm with your favorite dipping sauce or enjoy them as they are!
Tips:
For a fluffier texture, let the batter rest for about 10 minutes before frying.
Adjust the amount of Scotch bonnet pepper according to your spice preference.
These fritters are best served fresh but can be reheated in the oven if needed.
Enjoy Your Jamaican Saltfish Fritters!
These fritters are a true taste of Jamaica, bringing the island's vibrant flavors to your table. Whether you call them Saltfish Fritters or Stamp and Go, they're sure to be a hit with friends and family. Perfect for any occasion, they embody the spirit of Caribbean cooking—simple, flavorful, and made to share.
Let me know if you'd like any additional tweaks or suggestions for serving!
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