Jamaican Codfish Fritters Food

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

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.

BACALAITOS (CODFISH FRITTERS)

Steps:

• Drain salted cod. Boil fish in 3 cups of the water and the milk until tender, about 20 to 30 minutes. Remove cooked fish from liquid, shred and set aside to cool. Make a batter with the flour, baking powder and remaining water. Add cod, onions, peppers, garlic and cilantro. Deep fry spoonfuls of the batter in oil heated to 350 degrees until golden.

SALT FISH FRITTERS (JAMAICAN STAMP N' GO)

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.

JAMAICAN STAMP AND GO (CODFISH FRITTERS)

Steps:

• Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
• Cook and stir onions in 2 tablespoons oil until tender.
• Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
• Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
• Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
• Serve withy tartar sauce and lemon wedges, if desired.