Jamaican Saltfish Fritters (Stamp and Go)

Jamaican Saltfish Fritters (Stamp and Go)

18
Monique C. 4

"A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce."

Ingredients 1 d 1 h 20 m {{adjustedServings}} servings 232 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 2079 mg
  • 83%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
  2. Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
  3. 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.
  4. 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.
Tips & Tricks
How to Make Fried Pickles

These tasty fried appetizers are a Southern favorite—and so easy to make!

Homemade Spanakopita

Meet Jeanette, and learn the story of her family recipe for spanakopita.

Footnotes

  • Cook's Note:
  • If you can't soak the fish overnight, place salt cod in a saucepan. Fill with enough water to cover. Bring to a boil, reduce the heat to a simmer, and cook for 5 minutes. Drain and rinse under cool water. Repeat with fresh water four more times. Taste to check salt level; if the fish is still too salty, repeat.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 18

  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Genome
1/16/2008

I kicked it up a notch by adding bonnet scotch. I blended that with the tomatoes, onions, pepper in my vitamix first then continued with the receipe!

Valerie Shumway-Khan
2/1/2008

In the west indies it's also called "Bake and Saltfish." I usually make the saltfish very much like you did, but I add a few cloves of minced garlic. In NYC I ran across a deli that put shredded cabbage and carrots in the mixture; sounds kinda weird but it was fantasic! I've made it at home just the same. Kids and hubby loved it, and it helped stretch the saltfish, that is quite expensive in my area.

Alison J
1/26/2010

I tried it today... Left out the baking powder, added scotch bonnet AND cayenne pepper (I like my food spicy). They were PERFECT. It was my first time making them too. I even added (cooked) shrimp to some of the batter...