Jamaican Saltfish Fritters (Stamp and Go) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: 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.
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Photo by DMARTIN123

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Reviewed: Nov. 28, 2008
I love fritters. When I make them, I usually add sweet pepper and hot pepper (country pepper), and I make the batter the same consistency as when making pancakes.
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Photo by Latoya

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Reviewed: Feb. 1, 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.
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Photo by Valima

Cooking Level: Expert

Living In: Niagara Falls, New York, USA

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Reviewed: 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!
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Cooking Level: Intermediate

Living In: Germantown, Maryland, USA

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Reviewed: Dec. 2, 2007
little dry. will try adding an egg next time and using less flour. added some hot sauce for a little kick
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