Caribbean

Stamp and Go

Name: Stamp and Go
Total time: 45 min
Yield: 1 servings
Cuisine: Caribbean
Ingredients: 1/2 lb salted cod (bacalao); 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1 large egg; 3/4 cup water; 3 scallions, finely chopped; 1/2 Scotch bonnet pepper, minced; 2 cloves garlic, minced; 1 tsp fresh thyme leaves; Vegetable oil for frying

Crispy Jamaican saltfish fritters seasoned with Scotch bonnet and scallion, named for their grab-and-go convenience.

45 minutes

Serves 1

Appetizer

Contains common allergens

Egg Fish Seafood Wheat

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Instructions

5 steps

1
Soak the salted cod in cold water for at least 4 hours or overnight, changing the water twice, then boil it for 15 minutes, drain, cool, and flake into small pieces, removing any bones.

2
In a bowl, whisk together the flour and baking powder, then beat in the egg and water until a thick, smooth, pancake-like batter forms.
3
Fold the flaked saltfish, scallions, Scotch bonnet, garlic, and thyme into the batter until evenly distributed.
4
Heat 1/2 inch of vegetable oil in a skillet to 350°F, then drop heaping tablespoons of batter into the oil and fry for 2 to 3 minutes per side until golden brown and crisp.
5
Drain the fritters on paper towels and serve hot as a snack or breakfast with a wedge of lime.

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