Stamp and Go — Print Recipe — The Culinary Codex

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

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.

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.