Stamp and Go, or Saltfish Fritters are quick and easy to prepare and cook and are delicious to eat….
[text_justify]They can be enjoyed for breakfast, as a snack or as an appetiser at an event, as they are perfect Caribbean finger food. These delicious fritters can be prepared in about 15 – 20 minutes depending on how fast you work and can be fried in another 20 – 30 minutes depending on how crispy or cripsy, as Jamaicans would say, you like them. I made them for breakfast today along with some fried green plantain and a little salad and you can too by following the simple recipe. This recipe is my own slightly modified version of the great classic and I hope you will enjoy eating them as much as I do…[text_justify]
[icon icon_name=”star”] You will need:
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- a large bowl to mix the ingredients
- a sharp knife and chopping board to prepare the seasoning
- a Dutch Pot or large frying pan to fry them in
- a small saucepan, if you include the optional vegetables you will also need to lightly boil them
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[text_justify]Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.[text_justify]
[icon icon_name=”star”] Ingredients
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- 2 Cups Flour (plain)
- 1 Cup Saltfish (dried and salted Cod Fish)
- 3/4 tablespoon Salt or Low Salt (low sodium content)
- 1 to 2 Teaspoons of Baking Powder (can be omitted if wished)
- 1 to 2 Teaspoons of Curry Powder, BetaPac is a Jamaican Brand (I have not used this ingredient as I prefer the fritters without it)
- 3 stalks of fresh Escallion (Spring Onion)
- 1 Clove of Garlic (can be omitted if wished)
- 1/4 fresh Scotch Bonnet Pepper (add more according to taste!)
- 1 tablespoon dried Thyme or Mixed Herbs
- 2 Cups of Water
- Approx 2 cups Cooking Oil, or enough to keep bottom of pan 1/2 inch deep in Cooking Oil throughout frying
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[icon icon_name=”star”] Optional
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- 1 small carrot, diced small, roughly the same size as the diced escallion
- 5 medium string beans, diced small, roughly the same size as the diced escallion
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[icon icon_name=”star”] Stage One
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- Place the Salt Fish in a bowl of water to soak for a while, set aside
- Wash and dice your seasoning – escallion, garlic and scotch bonnet, set aside
- If using carrot and string beans, dice into small pieces and set to (lightly) boil in a pan / pot of water
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[icon icon_name=”star”]Stage Two
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- Set the dry Dutch Pot or frying pan on Electric Mark 4 and after approx. 3 mins, add cooking oil and allow to heat
- Put flour, salt, baking powder and thyme / dried herbs in a bowl and mix together
- Add your diced seasoning – escallion, garlic and scotch bonnet to flour mix and stir together
- Take your saltfish out of the water and peel off the skin, remove fins, belly lining, bones and everything else except the flesh and discard the waste
- Take the remaining saltfish, rinse in clean water and pull off chunks, shredding into small pieces
- Add shredded saltfish to flour mix and stir
- If you are using other vegetables, drain them from the water and add to flour mix and other ingredients
- SLOWLY add 2 cups of water to the flour mixture, stirring all the time. Make sure you scrape the spoon around the bottom and sides of the bowl to ensure there are no pockets of flour left in the mixture
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[icon icon_name=”star”] Stage Three
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- Once oil has heated carefully drop 2 tablespoons full of mixture into the oil make each fritter; in a medium sized dutch pot you can probably fit three fritters at one time
- Add other drops of mixture ensuring the fritters do not touch one another in the pan
- Fry for approximately 3 – 4 minutes and turn over once the underside has started to crisp
- Fry on other side until there are no ‘wet patches’ of mixture in the fritter
- I normally turn mine again and fry until the fritter has lightened in colour and is slightly crispy and golden brown in colour
- Remove from oil and lay on kitchen towel or uncoloured napkins to remove some of the oil
- Place in a lidded bowl to keep warm until all fritters are fried
- Once fried, remember to turn off the hob and leave the oil in the pan to cool down- PLEASE ENSURE pan it is set back from the front of the stove as the pan and oil stay hot for a long time; especially if you have young children who could pull it off the stove over them.
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[icon icon_name=”star”] Stage Four
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- Serve your fritters and share if you really have to!
- Enjoy…
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