Fritters with Jamaican Saltfish (Stamp and Go)

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Fritters with Jamaican Saltfish (Stamp and Go)
  1. Soak cod in cold water to rehydrate it and remove excess salt, 8 hours to overnight.

  2. Remove bones and skin from fish. Flake and shred fish into small pieces; set aside.

  3. Sift flour, pepper, and baking powder into a large bowl. Add tomatoes, green onions, and flaked cod. Pour in 1/2 cup water; stir until well blended.

  4. Heat 1/4 inch of oil in a large, heavy skillet over medium heat.

  5. Drop rounded spoonfuls of batter into the skillet; fry in hot oil until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.


If you can’t soak the fish overnight, place salt cod in a saucepan and fill with enough water to cover. Bring to a boil, reduce 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.

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