SALT FISH FRITTERS (JAMAICAN STAMP N' GO)
Soak salt fish or codfish overnight. This is the Jamaican version as I know it for Bacalaitos. I am sure this recipe is not the absolutely correct but it is good, found it tucked in a folder with my recipes to post, to try or both.
Provided by Manami
Categories Peppers
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 127.1, Fat 2.2, SaturatedFat 0.6, Cholesterol 99.2, Sodium 1352.9, Carbohydrate 10.4, Fiber 0.6, Sugar 1.1, Protein 15.3
JAMAICAN STAMP AND GO
Steps:
- Soak salt cod overnight. The next day: Preheat oil to 350 degrees. Boil fish in a heavy bottomed pot for 15 minutes or until the fish is tender. When cool flake the cod fish and remove all small bones. Mix flour and baking powder first and then and add all other ingredients to form a batter. Deep fry fritters using a teaspoon to drop them. Fry until golden brown and drain on paper towels and lightly salt, serve warm with Garlic Chili Lime Mayonnaise.
- Combine all ingredients in a bowl and mix thoroughly.
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