Jamaican Saltfish Fritters Stamp And Go 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.

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.

JAMAICAN STAMP AND GO (CODFISH FRITTERS)

Steps:

• Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
• Cook and stir onions in 2 tablespoons oil until tender.
• Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
• Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
• Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
• Serve withy tartar sauce and lemon wedges, if desired.