Saltfish fritters, aka “Stamp & Go”, are common in Jamaica, I often see them served at events but some people eat them for breakfast, either way you can have them as an appetizer or an simple tasty snack. Saltfish in Jamaican recipes refers to salted cod although I am sure other salt-cured fish will work just as well. Saltfish is also called bacalo, bacalhau or baccalà in other countries; it was introduced to the Caribbean in the 16th century when salted fish would be brought on North American vessels to trade for local products such as rum and sugar.
I am not sure where the name “Stamp & Go” came from but there are a couple interesting explanations:
- In the past customers would stamp their feet to get attention when buying fast food to indicate they were in a hurry, hence stamp and go.
- Apparently saltfish fritters were bought at take-out stands back in the day where they would be wrapped in paper and stamped “paid” before customers took their fritters, hence stamp and go.
Whatever the reason for the name Stamp & Go, Jamaican Codfish Fritters are too easy not to try. Turn my chilli jam or any other jam into a sauce to elevate your fritters making them feel complete by giving you a reason to dip and who doesn’t like dipping food into sauce?
Test oil by splashing water in the pan and it should bubble then add fritters in with a teaspoon. Cook on 2-3 mins on each side.
Live, Love, Eat!
- 6.5 oz saltfish soaked overnight in water
- 1.5 cup self raising flour
- ¾ cup water
- ½ teaspoon baking powder
- ¼ cup red pepper
- ¼ cup sweet corn
- ½ scotch bonnet
- 1 escallion finely chopped
- ground pepper
- vegetable oil for cooking (shallow fry in about ½ cup)
- 3 limes, one for garnish
- 2 tablespoons chilli jam
- 3/8 cup water
- Boil satlfish for 10 minutes drain and top with cold water. Keep ¾ cup of this water behind and strain again.
- In the meantime prepare your veggies.
- Flake saltfish and remove bones and skin. Mix with all the other ingredients.
- Put oil in pan over medium heat
- In a separate bowl mix flour and water into a paste and mix in with saltfish
- Test oil by splashing water in the pan and it should bubble then add fritters in with a teaspoon. Cook on 2-3 mins on each side.
- Remove and place on kitchen towel
- Plate and enjoy!