Home
Recipes
Appetizers and Snacks
Pastries
Jamaican Saltfish Fritters (Stamp and Go)

Jamaican Saltfish Fritters (Stamp and Go)

Name: Jamaican Saltfish Fritters (Stamp and Go)
Prep time: 1 h
Cook time: 20 min
Total time: 1 d 1 h 20 min
Yield: 24 small fritters
Ingredients: 6 ounces dried salted cod fish; cold water, to cover; 1 cup all-purpose flour; 1 teaspoon baking powder; 2 teaspoons ground black pepper; ½ cup water; 1 large tomato, chopped; 2 green onions, chopped; vegetable oil for frying

Rating: 4.44 stars

36 Ratings
30 Reviews
16 Photos

A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce.

By Monique C.

Gallery

Recipe Summary

prep:

1 hr

cook:

20 mins

additional:

1 day

total:

1 day

Servings:

Yield:

24 small fritters

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

6 ounces dried salted cod fish
cold water, to cover
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground black pepper
½ cup water
1 large tomato, chopped
2 green onions, chopped
vegetable oil for frying

Directions

Step 1

Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).

Advertisement
Step 2

Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
Step 3

Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
Step 4

Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

Cook's Note:

If you can't soak the fish overnight, place salt cod in a saucepan. Fill with enough water to cover. Bring to a boil, reduce the heat to a simmer, and cook for 5 minutes. Drain and rinse under cool water. Repeat with fresh water four more times. Taste to check salt level; if the fish is still too salty, repeat.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Per Serving:

232 calories; protein 20.4g; carbohydrates 18.1g; fat 8.3g; cholesterol 43.1mg; sodium 2079.4mg. Full Nutrition

Reviews (30)

Most helpful positive review

Genome

01/16/2008

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! Read More

Helpful

(72)

Most helpful critical review

Valerie Shumway-Khan

02/01/2008

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. Read More

Helpful

(65)

36 Ratings

5 star values: 22
4 star values: 10
3 star values: 3
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Genome

01/16/2008

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! Read More

Helpful

(72)

Valerie Shumway-Khan

02/01/2008

Helpful

(65)

Alison J

01/26/2010

I tried it today... Left out the baking powder, added scotch bonnet AND cayenne pepper (I like my food spicy). They were PERFECT. It was my first time making them too. I even added (cooked) shrimp to some of the batter... Read More

Helpful

(50)

cheffor1

08/30/2010

Oh lord, these are delicious! I added some jalepeno pepper because thats all the pepper I had on hand and a little bit of celery only because I need to use it up. SOOOOO GOOD! If I wasnt pregnant I would love to crack a red stripe beer and enjoy! You could mix up the vegetable adding sweet peppers etc. I also added maybe a few teaspoons more of water but I am assuming that is because my hubby didnt measure the flour proper. The amount of water / flour is basically spot on! I made my quite thick so I did cook about 7-8 min on each side and I also used olive oil, also all I had. I only boiled the fish for 5 min as directed and the amount of salt was perfect. Oh, I did add 1 teaspoon of vegetable bouillion as well - just for a tad more flavour! Hubby had 7 I had 3.. all gone in 5 min max! Read More

Helpful

(16)

sharon

12/02/2007

little dry. will try adding an egg next time and using less flour. added some hot sauce for a little kick Read More

Helpful

(12)

DMARTIN123

01/11/2010

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. Read More

Helpful

(12)

SwabySweet

07/12/2010

Very good. Changed the water to milk and add one egg but otherwise made the recipe as written. My son said it was the best he'd ever tasted - not that he's had fritters before:) Read More

Helpful

(9)

Mrs. Jessica

11/19/2010

OMG!!! just made a batch and if I'm not eating them as they come out!!!! At this rate I will have none left....I made the recipe exactly but I did add one scotch bonnet and increased the saltfish because I like to taste it in every bit...yum yum yum...thank you for sharing!!! Read More

Helpful

(7)

Latoya

11/28/2008

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. Read More

Helpful

(7)

More Reviews

Back to Jamaican Saltfish Fritters (Stamp and Go)

All Reviews for Jamaican Saltfish Fritters (Stamp and Go)

- of Reviews

Jamaican Saltfish Fritters (Stamp and Go)

Servings Per Recipe: 6
Calories: 232.1

% Daily Value *

protein: 41 %

carbohydrates: 6 %

dietary fiber: 5 %

fat: 13 %

saturated fat: 6 %

cholesterol: 14 %

vitamin a iu: 7 %

niacin equivalents: 57 %

vitamin b6: 18 %

vitamin c: 10 %

folate: 13 %

calcium: 11 %

iron: 12 %

magnesium: 18 %

potassium: 15 %

sodium: 83 %

thiamin: 26 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Jamaican Saltfish Fritters (Stamp and Go)

1 of 30

All Reviews

Genome

01/16/2008

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!

Helpful

(72)

Valerie Shumway-Khan

02/01/2008

Helpful

(65)

Alison J

01/26/2010

Helpful

(50)

cheffor1

08/30/2010

Helpful

(16)

sharon

12/02/2007

little dry. will try adding an egg next time and using less flour. added some hot sauce for a little kick

Helpful

(12)

DMARTIN123

01/11/2010

Helpful

(12)

SwabySweet

07/12/2010

Very good. Changed the water to milk and add one egg but otherwise made the recipe as written. My son said it was the best he'd ever tasted - not that he's had fritters before:)

Helpful

(9)

Mrs. Jessica

11/19/2010

Helpful

(7)

Latoya

11/28/2008

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.

Helpful

(7)