Jamaican Saltfish Fritters (Stamp and Go)

SUBMITTED BY: Monique C.

"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."

PREP TIME	1 Hr
COOK TIME	20 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 24 small fritters

USMETRIC

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INGREDIENTS

6 ounces dried salted cod fish
1 cup all-purpose flour
1/2 cup water
1 large tomato, chopped
1 teaspoon baking powder
2 teaspoons ground black pepper
2 green onions, chopped
1/2 cup vegetable oil for frying

READ REVIEWS (3)

DIRECTIONS

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.
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.
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

Reviewed on Feb. 1, 2008 by Valima

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.

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