Jamaican Saltfish Fritters Stamp And Go Recipes

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

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.

Provided by Monique C.

Categories Appetizers and Snacks Pastries

Time P1DT1h20m

Yield 6

Number Of Ingredients 9

Jamaican Saltfish Fritters (Stamp and Go) image

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.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 18.1 g, Cholesterol 43.1 mg, Fat 8.3 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 1.1 g, Sodium 2079.4 mg, Sugar 1 g

Ingredients

6 ounces dried salted cod fish
cold water, to cover
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground black pepper
½ cup water
1 large tomato, chopped
2 green onions, chopped
vegetable oil for frying

SALT FISH FRITTERS (JAMAICAN STAMP N' GO)

Soak salt fish or codfish overnight. This is the Jamaican version as I know it for Bacalaitos. I am sure this recipe is not the absolutely correct but it is good, found it tucked in a folder with my recipes to post, to try or both.

Provided by Manami

Categories Peppers

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

Salt Fish Fritters (Jamaican Stamp N' Go) image

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.

Nutrition Facts : Calories 127.1, Fat 2.2, SaturatedFat 0.6, Cholesterol 99.2, Sodium 1352.9, Carbohydrate 10.4, Fiber 0.6, Sugar 1.1, Protein 15.3

Ingredients

1/4 lb salt cod fish
6 tablespoons boiling water
1/2 cup all-purpose flour
1 onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons scotch bonnet peppers (seeded & chopped) or 2 tablespoons jalapeno peppers
1 tablespoon finely chopped chives
salt & freshly ground black pepper
1/2 teaspoon finely chopped fresh thyme
2 eggs, separated
vegetable oil (for deep frying)
1 teaspoon tarragon vinegar

JAMAICAN STAMP AND GO

Provided by Food Network

Categories appetizer

Time 12h30m

Number Of Ingredients 13

Jamaican Stamp and Go image

Steps:

Soak salt cod overnight. The next day: Preheat oil to 350 degrees. Boil fish in a heavy bottomed pot for 15 minutes or until the fish is tender. When cool flake the cod fish and remove all small bones. Mix flour and baking powder first and then and add all other ingredients to form a batter. Deep fry fritters using a teaspoon to drop them. Fry until golden brown and drain on paper towels and lightly salt, serve warm with Garlic Chili Lime Mayonnaise.
Combine all ingredients in a bowl and mix thoroughly.

Ingredients

1/2 salt cod
Oil for frying
2 cups flour
1 teaspoon of baking powder
1 teaspoon chopped garlic
1 1/2 tablespoons each diced assorted peppers (red, yellow and green)
1 tablespoon of chopped red onion
3/4 cup of cold water
1 cup mayonnaise
Juice of 1 lime
1 tablespoon roasted, chopped garlic
1 teaspoon chili paste
Salt and pepper to taste

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