Jamaican Saltfish Fritters Stamp And Go Recipes

SALT FISH FRITTERS (JAMAICAN STAMP N' GO)

Steps:

• Soak salt codfish in water several hours, or preferably overnight.
• Drain; pour the boiling water over fish and cool.
• Drain off water and slowly combine it with flour in a bowl, stirring until mixture is smooth.
• Rinse fish in fresh cold water, remove any skin and bones, then shred very finely.
• Add fish, onion, garlic, Scotch Bonnet or jalapeno pepper, chives, salt, black pepper, thyme and egg yolks to flour mixture.
• Stir until combined.
• Heat oil in a deep skillet to 375F (1 90C or until a 1 inch bread cube turns golden brown in 50 seconds.
• Beat egg whites until stiff but not dry; fold into fish mixture along with vinegar.
• Drop this batter by tablespoons into hot oil; fry until golden brown.
• Drain on paper towels and serve hot.

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.