Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Stamp and Go
Crispy Jamaican saltfish fritters seasoned with Scotch bonnet and scallion, named for their grab-and-go convenience.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
58/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving485
Calories
34 g
Protein
75 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Stamp and Go are Jamaica's saltfish fritters, named for an old naval command and the way they were sold at roadside stalls as fast, hand-held food: order, pay, and go. They turn rehydrated salt cod into a spiced batter snack that traces back to the bacalao trade that brought preserved cod to the Caribbean centuries ago.
Listahan note
This version treats the cod the proper way, soaking it for hours with water changes and then boiling it before flaking, so the fritters are seasoned by the fish rather than punishingly salty. It keeps the batter thick and pancake-like so the fritters hold a crisp edge instead of spreading thin in the oil.
Technique cues
- Soaking the salt cod for at least 4 hours with two water changes, then boiling it, draws out enough salt that no additional salt is needed in the batter.
- Whisking the egg and water into the flour and baking powder until smooth before folding in the fish keeps the fritter interior light rather than dense.
- Holding the oil at 350F means the fritters brown in 2 to 3 minutes per side; cooler oil makes them greasy and hotter oil burns the outside before the center sets.
Kitchen flow
- Parallel prep
- Soak the cod overnight so all that is left on cooking day is the boil, flake, and batter.
- Make-ahead
- Flake the boiled cod and chop the aromatics ahead; mix the batter just before frying so it stays lively.
- Leftover move
- Reheat leftover fritters in a hot oven and serve split with a fried egg for breakfast.
- Cleanup rhythm
- Let the frying oil cool fully in the pan before straining it so cleanup is one careful pour.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
salted cod (bacalao)
Main protein
Purpose: The rehydrated cod gives the fritters their savory backbone and built-in seasoning.
Handling: Soak overnight with water changes, boil, cool, and flake while picking out bones.
Adaptation: Fresh cod poached and salted lightly works, but you lose the cured depth that defines the dish.
all-purpose flour
Structure
Purpose: It forms the batter that suspends the fish and crisps in the oil.
Handling: Whisk it with the baking powder first so the leavening is evenly distributed.
Adaptation: A one-to-one gluten-free flour blend works; the texture is slightly more fragile.
baking powder
Leavener
Purpose: It gives the fritters their lift so they puff rather than fry into dense pucks.
Handling: Distribute it through the dry flour before any liquid is added.
Adaptation: If out, a pinch of baking soda plus a squeeze of lime gives a partial rise.
Scotch bonnet pepper
Aromatic heat
Purpose: Its fruity heat is the Jamaican signature flavoring folded through the batter.
Handling: Mince it finely so the heat spreads evenly through every fritter.
Adaptation: Habanero matches it; for milder fritters use a fraction of the pepper.
scallions
Aromatic
Purpose: They bring fresh oniony brightness that cuts the richness of the fried batter.
Handling: Chop finely so they fold in without poking through the fritter surface.
Adaptation: Finely sliced shallot or chives stand in with a slightly different sharpness.
Technique notes
- Test one fritter first; if it spreads or the center stays wet, thicken the batter with a spoon of flour before frying the batch.
- Drop the batter in heaping tablespoons and resist crowding the pan, which drops the oil temperature and steams the fritters.
- Taste a pinch of the flaked cod before mixing; if it is still very salty, give it one more boil and drain.
Ingredient swaps
- Gluten-free direction
- Use a one-to-one gluten-free flour blend; the fritters are slightly more delicate but fry up the same.
- Egg-free direction
- Replace the egg with two extra tablespoons of water plus a pinch more baking powder; the bind is looser so handle gently.
- Lower-sodium direction
- Soak the cod an extra few hours with a third water change to pull out more salt before flaking.
Serve alongside
- Lime wedges for squeezing
- Mango or tamarind chutney
- Sliced avocado
- Fried plantain
- Cold ginger beer
- Sorrel drink
- Iced coconut water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled fritters in an airtight container for up to 3 days.
- Reheat in a 375F oven for 6 to 8 minutes to bring back the crisp rather than microwaving.
- Freeze the fried fritters for up to 1 month and reheat from frozen in a hot oven.
Equipment
- Deep skillet
- Frying or instant-read thermometer
- Slotted spoon or spider
- Mixing bowl and whisk
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