Jamaican Saltfish Fritters Food
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
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
JAMAICAN SALT FISH FRITTERS
Learn how to make this saltfish fritters.
Provided by Lesa
Categories Snack
Number Of Ingredients 11
Steps:
- Wash the excess salt off the fish. Place the washed fish in a pot cover with water and put to cook for 10 to 15 minutes.
- Remove saltfish from heat. Pour away boiling water. Wash the saltfish in cold water to cool the it.
- Remove the skin, debone the fish then break it into small fish flakes.
- In a mixing bowl, add the flour, saltfish flakes, and all the other ingredients.
- Slowly add the water and mix all the ingredients togather until you get a sloppy paste. Not too runny.
- Heat cooking oil in a frying pan on medium to low fire.
- Place fried fritters on kitchen rolls paper towels to absorb the excess oil.
Nutrition Facts : Calories 98 kcal, ServingSize 1 serving
JAMAICAN SALTFISH RUNDOWN (RUNDUNG)
Don't sleep on how tasty saltfish rundown is because of how it looks. This dish is the definition of "looks can be deceiving."
Provided by Lesa
Categories Side Dish
Number Of Ingredients 10
Steps:
- First, wash away all the excess salt from the saltfish and soak it in cold water overnight. If you are using boneless, skinless fish, you only need to soak for 2 to 3 hours. Change the water several times.
- Pour away the water from the saltfish and place it in a saucepan with fresh water and boil for 15 to 20 minutes. Boneless saltfish won't need this much time.
- Pour away the boiled water and wash the saltfish in cold water to cool it. Remove the saltfish skin/fish scale and debone. Flack the saltfish and put it aside.
- In a saucepan on high heat, put the coconut milk to cook for 20 to 25 minutes, until you can see the coconut oil separating from the custard.
- Stir in all the other ingredients to the coconut milk.
- Cook for another 10 minutes until the bell pepper softens. Stir consistently to prevent burning.
Nutrition Facts : Calories 80 kcal, ServingSize 200 g, Carbohydrate 2 g, Protein 0.3 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 0.03 g
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- Place the salt cod in a saucepan filled with enough water to cover the fish. Bring to a boil, then reduce the heat to a simmer. Cook for 5 minutes, then drain and rinse under cool water. Taste a bit of the fish to guage the saltiness. If it's still too salty repeat the boiling process again with fresh water until the fish is at the salt level you like (up to 3 times). Flake and shred the fish into small pieces and set aside.
- Add the diced tomatoes, flaked cod fish, green onions and chopped pepper to the dry ingredients, using a spoon to incorporate.
- Lightly beat the egg and add it to the water. Combine the wet ingredients with all the dry ingredients. Add a bit more water if needed (should resemble a thick pancake batter consistency).
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- In a medium pot, boil the saltfish for about 20 minutes. Taste the saltfish to see if it is too salt. If so, repeat the process by discarding the first water and pouring fresh water over it and boil another 20 minutes again.
- Once the saltfish is to your desire, allow it to cool and debone it. Break up the saltfish into small pieces in a small and set aside.
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