Jamaican Salt Fish Fritters Recipes

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.

JAMAICAN SALT FISH FRITTERS

Steps:

• Wash the excess salt off the fish. Place the washed fish in a pot cover with water and put to cook for 10 to 15 minutes.
• Remove saltfish from heat. Pour away boiling water. Wash the saltfish in cold water to cool the it.
• Remove the skin, debone the fish then break it into small fish flakes.
• In a mixing bowl, add the flour, saltfish flakes, and all the other ingredients.
• Slowly add the water and mix all the ingredients togather until you get a sloppy paste. Not too runny.
• Heat cooking oil in a frying pan on medium to low fire.
• Place fried fritters on kitchen rolls paper towels to absorb the excess oil.