Name: Jamaican Salt Fish Fritters (Stamp and Go)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: about 12 fritters (4 servings)
Cuisine: Jamaican
Ingredients: 8 oz salted cod fillet, soaked overnight and drained; 1 small onion, finely chopped; 2 scallions, thinly sliced; 1/2 scotch bonnet pepper, finely minced (seeds removed); 1 tsp fresh thyme leaves; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp black pepper, freshly ground; 1 large egg, lightly beaten; 3/4 cup cold water, as needed; 1 1/2 cups vegetable oil, for shallow frying; Pinch of salt, for finishing

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Jamaican Salt Fish Fritters, affectionately called 'Stamp and Go' for the lively sizzle the batter makes the moment it hits the hot oil, are a beloved island staple. Made with flaked salted cod bound in a seasoned flour batter and fried until crisp and golden, they make an irresistible breakfast or snack alongside pepper sauce and fried plantains.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings4

Yieldabout 12 fritters (4 servings)

Nutrition Facts

Per serving (estimated)

285 kcalCalories
14 gFat
2.5 gSaturated Fat
28 gCarbs
1.5 gFiber
1.5 gSugar
13 gProtein
720 mgSodium
280 mgPotassium
65 mgCalcium
2 mgIron
6 mgVitamin C
55 mcgVitamin A

Ingredients

For the Salt Fish Filling

8 oz salted cod fillet, soaked overnight and drained
1 small onion, finely chopped
2 scallions, thinly sliced
1/2 scotch bonnet pepper, finely minced (seeds removed)
1 tsp fresh thyme leaves

For the Fritter Batter

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp black pepper, freshly ground
1 large egg, lightly beaten
3/4 cup cold water, as needed

For Frying

1 1/2 cups vegetable oil, for shallow frying
Pinch of salt, for finishing

Directions

Place the soaked, drained salt cod in a saucepan and cover with fresh water. Bring to a gentle boil and simmer 8-10 minutes until the cod is tender, then drain and flake the fish into small pieces, checking carefully for any remaining bones.
In a large bowl, whisk the flour, baking powder, and black pepper together. Stir in the beaten egg and cold water, mixing just until a thick, smooth batter forms; add a splash more water if needed to reach a heavy spoonable consistency.
Fold the flaked salt cod, chopped onion, scallions, scotch bonnet, and thyme into the batter until evenly distributed. Cover and let the mixture rest 10 minutes so the flour hydrates and the flavors meld.
Heat about 1 inch of oil in a deep skillet or heavy pot to 350°F (175°C), or until a small drop of batter sizzles and rises immediately to the surface.
Drop heaping tablespoons of batter into the hot oil, leaving space between each. Fry in batches of 4-5 fritters at a time so the oil stays hot and the fritters don't crowd.
Cook the fritters about 2-3 minutes per side, turning once with a slotted spoon, until deeply golden brown and crisp on the outside and cooked through in the center.
Transfer the finished fritters to a paper-towel lined plate or wire rack to drain, and sprinkle lightly with a pinch of salt while still hot.
Repeat with the remaining batter, keeping the oil at 350°F between batches. Serve immediately with hot pepper sauce, fried plantains, or a wedge of lime.

Cook’s Notes

Salt cod varies in saltiness by brand, so taste a small flake after boiling. If it is still very salty, soak it in fresh water for another 2-4 hours before cooking.
Always wear gloves when mincing scotch bonnet and wash your hands thoroughly afterward; a single seed can sting for hours.
Maintain the oil at 350°F between batches – too cool and the fritters absorb oil and turn greasy, too hot and the crust browns before the inside is done.
For extra airy fritters, separate the egg, whip the white to soft peaks, and fold it into the batter last.
These fritters are best eaten fresh out of the fryer, but leftover batter keeps covered in the fridge for up to 24 hours – just give it a quick stir before frying.