Stamp and Go
Crispy Jamaican saltfish fritters seasoned with Scotch bonnet and scallion, named for their grab-and-go convenience.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Stamp and Go to your week, check it against your household's allergens, and build the shopping list automatically.