Jamaican Saltfish Fritters
Jamaican Saltfish Fritters, or Stamp and Go, are crispy Caribbean fish fritters.Salted cod is soaked and cooked to remove excess salt before being flaked.The fish is combined with a seasoned flour batter and fresh aromatics.Scallions, thyme, onion, and Scotch bonnet provide classic Jamaican flavor.The fritters are fried until golden, crisp, and deliciously savory.Serve them hot with pepper sauce, lime, chutney, or your favorite dip.
Ingredients
For the Saltfish
- 8 oz (225 g) salted cod
- Water, for soaking and boiling
For the Fritter Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 scallions, finely chopped
- ½ small onion, finely diced
- ½ red bell pepper, finely diced
- 1 Scotch bonnet pepper, finely minced
- 2 garlic cloves, minced
- ¾–1 cup water
- 1 tablespoon lime juice
- Vegetable oil, for frying
Instructions
Soak the Saltfish
- Place the salted cod in a large bowl and cover it completely with cold water.Soak for 4–12 hours, changing the water several times. This helps remove excess salt.For a faster method, boil the saltfish in fresh water for approximately 15–20 minutes, drain, and repeat if necessary.
Flake the Fish
- Drain the saltfish and allow it to cool enough to handle.Remove any bones and skin, then use your fingers or a fork to flake the fish into small pieces.Set aside.
Prepare the Vegetables
- Finely chop the scallions, onion, bell pepper, Scotch bonnet pepper, garlic, and parsley.For a milder version, remove the seeds and inner membranes from the Scotch bonnet.
Add Water
- Gradually add the water while stirring until a thick but spoonable batter forms.Add lime juice and mix again.The batter should hold its shape slightly when dropped from a spoon without being stiff.
Taste and Adjust
- Cook a tiny spoonful of batter in a little oil and taste it before frying the entire batch.Add salt only if necessary because the saltfish can still contain significant salt.
Heat the Oil
- Pour approximately 1–2 inches of vegetable oil into a heavy skillet.Heat over medium heat.The oil should be hot enough for the batter to sizzle immediately but should not be smoking.
Fry the Fritters
- Carefully drop spoonfuls of batter into the hot oil, leaving enough space between each fritter.Flatten them slightly if you prefer thinner, crispier fritters.Fry for approximately 2–3 minutes per side, turning once or twice, until golden brown and cooked through.
Serve
- Serve the Stamp and Go fritters hot with lime wedges, Jamaican pepper sauce, mango chutney, or a creamy dipping sauce.
Notes
- Desalting the cod is essential because properly soaked saltfish provides flavor without becoming overwhelmingly salty.
- The soaking time depends on the thickness and saltiness of the fish.
- Always remove bones and skin before flaking the fish.
- Do not add salt to the batter until you taste-test it.
- A thick but spoonable batter produces the best fritters.
- Scotch bonnet pepper provides significant heat, so adjust it according to preference.
- Don't overcrowd the frying pan because this can lower the oil temperature.
- Stamp and Go fritters are best enjoyed fresh and hot.