Ready to learn how to make the best salt fish fritters? This is it! I’m demystifying crispy, gummy, best Jamaican saltfish fritters with plain flour and giving you a quick and easy recipe in my signature cooking method.
Stamp and Go is Jamaican Saltfish fritters, made with salted cod in Jamaica. I have found that salted pollock can be used a well as they have a similar flavour profile. It is part of a Jamaican breakfast but can be had as a snack and often found on cocktail party menus being enjoyed with a sweet, peppery or tangy dip. It is referred to as one of the original fast foods in Jamaica. The unusual name is said to have derived from the 18th-century British sailing ships. If an officer wanted something to be done in a hurry the order was “Stamp and Go!”
Below is a step by step video tutorial which will walk you through the recipe.
Sometimes called “Stamp and Go” this iconic Jamaican recipe is extremely addictive and typically eaten at breakfast but makes for a great quick snack in between meals.
I recommend frying in a cast iron pan! Check it out https://amzn.to/2vw5I6e
Need some Jamaican recipes? Get my eBook of recipes here https://chefsamantha.gumroad.com/l/jaxmas
If you love this recipe, you’ll also love my Escoveitch fish video or my and hellshire style festival recipe.
Enjoy. ~ Chef Sam
Follow this recipe to achieve golden brown stamp and go saltfish fritters.
Ingredients
1/4 lb of Salted Codfish or Polluck
1 cup all purpose flour
3 stalks escallion (finely chopped)
1/4 tsp thyme
1/4 tsp black pepper
Hot water, as needed
Salt, as needed
Cooking oil
Directions
- Step one- Preparing the Fish
- Soak fish overnight in water, to re-hydrate and reduce salt level of the fish.
- When done soaking, use a pairing knife to descale, debone and flake fish to small bits.
- Taste the fish to see if it is too salty. If too much salt was removed, add salt to the batter later on.
- Step two- Make and Fry Batter
- In a medium bowl sift flour and add flaked fish, scallion, pepper and hot water.
- Whisk mixture vigorously for about 2 minutes to yield a sticky but pour-able batter (the hot water and long whisking develops gluten which makes for a crispy yet gummy fritter).
- Heat cast iron skillet and pour in cooking oil to about ½ inch (1 cm) and heat until little ripples form.
- Dip a metal tablespoon into the oil then scoop up some of the batter from the bowl, gently drop the batter into the oil.
- When browned on one side, turn over and fry the other side until golden brown.
- Drain fritter on wire mesh and serve hot. with Sweet Chili Sauce or Scotch Bonnet Pepper Jelly. Enjoy!
