Jamaican Saltfish Fritters (Stamp and Go) Recipe - Allrecipes.com
Jamaican Saltfish Fritters  (Stamp and Go) Recipe
  • READY IN ABOUT hrs

Jamaican Saltfish Fritters (Stamp and Go)

Recipe by  

"A popular Jamaican appetizer, these fried salted cod cakes can be made in any kitchen. Just stamp them out in the kitchen, take some for the road and go! Codfish can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce."

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Ingredients Edit and Save

Original recipe makes 24 small fritters Change Servings
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  • PREP

    1 hr
  • COOK

    20 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Break the cod fish into pieces and place in a saucepan. Fill with enough water to cover. Bring to a boil and cook for 5 minutes. Drain and rinse under cool water. If you want it less salty, repeat the boiling process a few more times. Remove any bones and skin, if there are any. Shred the fish into small pieces and set aside in a medium bowl.
  2. Add the tomato, and green onion to the cod. Combine the flour, baking powder and pepper; stir into the cod. Pour in the water and stir just until everything is blended.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2008

I kicked it up a notch by adding bonnet scotch. I blended that with the tomatoes, onions, pepper in my vitamix first then continued with the receipe!

 
Most Helpful Critical Review
Feb 01, 2008

In the west indies it's also called "Bake and Saltfish." I usually make the saltfish very much like you did, but I add a few cloves of minced garlic. In NYC I ran across a deli that put shredded cabbage and carrots in the mixture; sounds kinda weird but it was fantasic! I've made it at home just the same. Kids and hubby loved it, and it helped stretch the saltfish, that is quite expensive in my area.

 

20 Ratings

Jan 26, 2010

I tried it today... Left out the baking powder, added scotch bonnet AND cayenne pepper (I like my food spicy). They were PERFECT. It was my first time making them too. I even added (cooked) shrimp to some of the batter...

 
Aug 30, 2010

Oh lord, these are delicious! I added some jalepeno pepper because thats all the pepper I had on hand and a little bit of celery only because I need to use it up. SOOOOO GOOD! If I wasnt pregnant I would love to crack a red stripe beer and enjoy! You could mix up the vegetable adding sweet peppers etc. I also added maybe a few teaspoons more of water but I am assuming that is because my hubby didnt measure the flour proper. The amount of water / flour is basically spot on! I made my quite thick so I did cook about 7-8 min on each side and I also used olive oil, also all I had. I only boiled the fish for 5 min as directed and the amount of salt was perfect. Oh, I did add 1 teaspoon of vegetable bouillion as well - just for a tad more flavour! Hubby had 7 I had 3.. all gone in 5 min max!

 
Jan 11, 2010

I thought this was delicious. Made a batch for Christmas morning breakfast and it was the bomb. I used chicken stock instead of water and added scotch bonnet peppers. Yum, yum, will definitely make again.

 
Dec 02, 2007

little dry. will try adding an egg next time and using less flour. added some hot sauce for a little kick

 
Nov 19, 2010

OMG!!! just made a batch and if I'm not eating them as they come out!!!! At this rate I will have none left....I made the recipe exactly but I did add one scotch bonnet and increased the saltfish because I like to taste it in every bit...yum yum yum...thank you for sharing!!!

 
Jul 12, 2010

Very good. Changed the water to milk and add one egg but otherwise made the recipe as written. My son said it was the best he'd ever tasted - not that he's had fritters before :)

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 20.4 g
  • 41%
  • Sodium
  • 2077 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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