Stamp and Go

Name: Stamp and Go
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 1/2 lb salt cod (saltfish), soaked and flaked; 1 cup all-purpose flour; 1/2 cup water; 1 Scotch bonnet pepper, seeded and minced; 1 small onion, finely diced; 2 scallions, chopped; 1 small tomato, diced; 1/2 tsp baking powder; 1/2 tsp black pepper; Vegetable oil for frying

⏱ Prep Time 30 minutes

📈 Difficulty Easy

👥 Servings

Crispy Jamaican saltfish fritters made with seasoned batter, Scotch bonnet pepper, and flaked salt cod, a beloved portable breakfast snack across the island.

Nutrition & Info

Protein 18.8g

Carbs 30.9g

Fat 17.2g

Protein Carbs Fat

Dietary

dairy-free

Ingredients

1/2 lb salt cod (saltfish), soaked and flaked
1 cup all-purpose flour
1/2 cup water
1 Scotch bonnet pepper, seeded and minced
1 small onion, finely diced
2 scallions, chopped
1 small tomato, diced
1/2 tsp baking powder
1/2 tsp black pepper
Vegetable oil for frying

Instructions

1
Soak the salt cod in cold water for at least 4 hours or overnight, changing the water twice, then boil for 10 minutes, drain, and flake the fish, discarding any bones and skin.
2
Mix the flour, baking powder, and water in a bowl to make a thick batter, then fold in the flaked saltfish, minced Scotch bonnet, onion, scallions, tomato, and black pepper.
3
Heat vegetable oil in a deep skillet to 350°F (175°C), ensuring there is enough oil to come halfway up the fritters for even frying.
4
Drop heaping tablespoons of the batter into the hot oil and fry for 3 to 4 minutes per side, turning once, until the fritters are deep golden brown and crispy on the outside.
5
Remove with a slotted spoon, drain on paper towels, and serve hot immediately, as they are best eaten fresh with a squeeze of lime.

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Did You Know?

The name "Stamp and Go" comes from the British Royal Navy term for a quick maneuver, reflecting how these portable fritters were eaten on the go by sailors and dock workers in colonial Jamaica.