JAMAICAN STAMP AND GO
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.
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
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
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
CARIBBEAN SALT COD FRITTERS
Salt cod fritters are found throughout the Caribbean, with each island having its own variation. This recipe is the Jamaican version called Stamp & Go. Be sure to use the best quality salt cod you can buy and, if possible, the kind that is already skinned and boned...the boning process is extremely tedious. Prep time does not include soaking time. This recipe is from Caribbean Cooking by Judy Bastyra with my own tweeking. Add any or all spices to taste.
Provided by LadyPalm
Categories Lunch/Snacks
Time 20m
Yield 18-24 fritters, 18-24 serving(s)
Number Of Ingredients 13
Steps:
- Soak the salt cod in water overnight. Drain, rinse well, place in saucepan and cover with cold water. Bring to boil, reduce heat, cover pan and simmer for 10 minutes. Drain, rinse under cold water and, when cool enough to handle, flake fish and set aside.
- Mix flour, baking powder, spices and salt together in a bowl. Make a well in the centre and pour in egg, milk and melted butter. Mix together to make a smooth batter. Stir in onion, chilli and flaked fish and mix well. Add more or less flour/milk as needed to make a typical fritter batter --flours vary due to changes in humidity.
- Heat about 1/2 inch of oil in large deep fryingpan until hot but not smoking. Drop tablespoons of the mixture into the oil, a few at a time, spaced well apart. Fry for 3-4 minutes, turning once or twice until golden brown.
- Remove with a slotted spoon and drain on absorbent paper. Keep warm in a 200 degree oven while frying the remaining fritters. Serve hot with your choice of dipping sauce (I like seafood cocktail sauce). Number of servings really depends on how big you make the fritters.
- These fritters freeze well and can be defrosted and reheated in a 375 degree oven till just hot.
Nutrition Facts : Calories 79.4, Fat 1.7, SaturatedFat 0.8, Cholesterol 34, Sodium 984.1, Carbohydrate 6.2, Fiber 0.3, Sugar 0.4, Protein 9.4
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- 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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