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My review
Jamaican Saltfish Fritters (Stamp and Go)
Monique C.
"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."
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Ingredients
1 d 1 h 20 m servings 232 calsOriginal recipe yields 6 servings (24 small fritters)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
- Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
- 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.
- 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.
Footnotes
- 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; 8.3 g fat; 18.1 g carbohydrates; 20.4 g protein; 43 mg cholesterol; 2079 mg sodium. Full nutrition
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Reviews
Read all reviews 2327 Ratings
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Most helpful positive review
1/16/2008
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!
Most helpful critical review
2/1/2008
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 shredd...
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1/16/2008
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!
2/1/2008
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 shredd...
1/26/2010
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) shri...
8/28/2010
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 pregnan...
1/11/2010
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 definitel...
12/2/2007
little dry. will try adding an egg next time and using less flour. added some hot sauce for a little kick
7/12/2010
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 :)
8/26/2012
Sorry Monique C. I followed this recipe and I didn't care for these. They seemed to soak up alot of oil, making them pretty greasy. I also thought they were kind of bland so I added some caye...
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 saltfi...