Stamp and Go Jamaican Salt Fish Fritters

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Stamp and Go is a beloved Jamaican street food featuring crispy, golden fritters made from desalted cod and a seasoned flour batter scented with scallions, thyme, and Scotch bonnet. Traditionally eaten for breakfast or as a quick snack, these fritters are best served hot with a fiery pepper sauce or alongside fried bammy.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 32 gCarbs
• 2 gFiber
• 2 gSugar
• 22 gProtein
• 890 mgSodium
• 460 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the Salt Fish

• 8 oz (225 g) salted cod fillet
• 4 cups cold water (for soaking)

For the Fritter Batter

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp granulated sugar
• 1/2 tsp freshly ground black pepper
• 1 small yellow onion, finely diced
• 3 scallions, thinly sliced
• 1 small Scotch bonnet pepper, finely minced (seeds removed for less heat)
• 1 tsp fresh thyme leaves
• 1 large egg, beaten
• 3/4 cup cold water
• Vegetable oil, for deep-frying

Directions

1. Rinse the salted cod under cold water, then place in a large bowl and cover with 4 cups cold water. Soak for 8-12 hours in the refrigerator, changing the water 2-3 times to remove excess salt. Drain well.
2. Place the desalted cod in a medium saucepan, cover with fresh water, and bring to a gentle simmer. Cook for 8-10 minutes until the fish flakes easily. Drain, cool slightly, and flake into small pieces, checking carefully for any bones.
3. In a large mixing bowl, whisk together the flour, baking powder, sugar, and black pepper. Add the flaked salt fish, diced onion, scallions, Scotch bonnet, and thyme, tossing gently to coat the fish in the dry mixture.
4. Pour the beaten egg and cold water into the bowl and stir just until a thick, lumpy batter forms. Do not overmix; small lumps are fine. Let the batter rest for 5 minutes.
5. Heat about 1 1/2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). The oil is ready when a small drop of batter sizzles and rises to the surface within 2 seconds.
6. Using a tablespoon, drop rounded scoops of batter into the hot oil, frying 4-5 fritters at a time without crowding. Fry for 2-3 minutes per side until deeply golden brown and crisp.
7. Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain briefly. Repeat with the remaining batter, adjusting heat as needed to maintain oil temperature.
8. Serve immediately while hot and crispy, accompanied by pepper sauce, sliced avocado, or fried bammy for a classic Jamaican breakfast.

Cook’s Notes

• Taste a small flake of the cooked salt fish before mixing; if it is still very salty, simmer it for 2 minutes in fresh milk to mellow the flavor without losing texture.
• Keep the batter cold and the oil consistently hot so the fritters puff up light and airy instead of absorbing oil and turning greasy.
• For an authentic touch, add 1 tablespoon of finely chopped bell pepper and a pinch of allspice to the batter for deeper Caribbean flavor.
• Always remove the seeds and membranes from the Scotch bonnet unless you want seriously fiery fritters, and never touch your eyes while handling it.
• Leftover fritters can be reheated in a 375°F oven for 5-6 minutes to restore crispness; they do not reheat well in the microwave.

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