Salt Fish Fritters (Stamp & Go) Recipe
20 minutes
1. Mix the prepared salt fish with the rest of the finely chopped seasonings. Mix the baking powder with the flour and then add the salt fish mixture and mix together evenly. Stir in the beaten egg.
2. Little by little, add the milk or cold water until you have a lumpy batter.
3. Heat the oil in a large heavy-bottomed skillet and add the annatto to colour it, if using.
4. Drop batter by the spoonful into the skillet of hot oil. Fry and turn when just golden brown. Remove from pan with a slotted spatula and drain on kitchen paper to remove excess oil.
Cook's tip: Crab fritters are a more delicate fritter. Substitute for the salt fish 8 oz crabmeat, flaked.
Ingredients
• 8 oz salt fish, prepared (see below*) and flaked, or canned bacalao, drained thoroughly
• 3 spring onions, chopped, use white and green parts
• 2 garlic cloves, finely chopped
• 1 targe plum tomato, de-seeded and chopped finely
• 1/2 scotch bonnet pepper, de-seeded and chopped finely, or a few dashes of hot pepper sauce
• 1 tsp baking powder
• 3/4 cup plain flour
• 1 egg, beaten
• 1/4 cup water
• about 1/4 cup oil, for shallow-frying
• 3 spring onions, chopped, use white and green parts
• 2 garlic cloves, finely chopped
• 1 targe plum tomato, de-seeded and chopped finely
• 1/2 scotch bonnet pepper, de-seeded and chopped finely, or a few dashes of hot pepper sauce
• 1 tsp baking powder
• 3/4 cup plain flour
• 1 egg, beaten
• 1/4 cup water
• about 1/4 cup oil, for shallow-frying
Nutritional information
Calories
184Cholesterol
43 mgFat
28 gCooking time
20 minutesPreparation time
1 hour20 minutes
1. Mix the prepared salt fish with the rest of the finely chopped seasonings. Mix the baking powder with the flour and then add the salt fish mixture and mix together evenly. Stir in the beaten egg.
2. Little by little, add the milk or cold water until you have a lumpy batter.
3. Heat the oil in a large heavy-bottomed skillet and add the annatto to colour it, if using.
4. Drop batter by the spoonful into the skillet of hot oil. Fry and turn when just golden brown. Remove from pan with a slotted spatula and drain on kitchen paper to remove excess oil.
Cook's tip: Crab fritters are a more delicate fritter. Substitute for the salt fish 8 oz crabmeat, flaked.
More information
- Comments: 2
- Visits: 87
- Reviews: 5 stars according to 5 voters
- Category: Fish Recipe
- Drinks: Sparkling wine
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Users opinions
2 comments
gave his opinion about Salt Fish Fritters (Stamp & Go) Recipe - 2012-11-10
Yesss gyal!!! I've been wanting these forever but never knew how to make them and don't like the ones I've found in restaurants. I made them last night as directed except added some scotch bonnet.
gave his opinion about Salt Fish Fritters (Stamp & Go) Recipe - 2012-06-04
A popular Jamaican appetizer, these fried salted cod cakes can be made in any kitchen.