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Saltfish Fritters: Jamaican Food

Updated on October 18, 2013
Cardisa profile image

Carolee is a passionate writer with a love for learning and teaching. She is a published author, poet, blogger and content creator.

The saltfish fritter is popularly known as "stamp and go" here in Jamaica. This simple dish can be had for breakfast, lunch or as a snack.

Stamp and go is one of Jamaica's most popular street foods but made in the home quite often. The saltfish or salted codfish is used as the main staple.

The fish is shredded seasoned and mixed into a flour based batter then fried in shallow fat, drained on paper towels if you like and enjoyed hot or room temperature.

The fritters can accompany the meal as a starch of eaten as the main meal. Whatever you choose your saltfish fritters is good to go.

Have your fritters with a tall glass of lemonade or ice cold beer.


5 stars from 2 ratings of Saltfish Fritters

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 6 -8 depending on size

Ingredients

  • 2 oz saltfish, pre-soaked in cold water for an hour
  • 1 cup all purpose flour, more if needed
  • 1 stalk scallion, finely chopped
  • 1 clove garlic, finely minced
  • black pepper
  • salt, (optional)
  • 1/2 tsp thyme leaves, (optional)
  • Water
  • 1 tsp finely minced scotch bonnet
  • vegetable oil for frying
  1. Soak your cod fish in some cold water for at least an hour. Remove scales and shred. Set aside in a medium bowl
  2. Finley chop scallion, garlic and pepper. Add to your saltfish bowl
  3. Add about 1/2 cup water and black pepper. Using a fork beat until flavor of saltfish and seasoning is incorporated into the water. Taste and add salt if needed.
  4. Add flour and beat until smooth. The batter should be thick but not doughy. Add more flour if needed.
  5. Heat vegetable oil in skillet until very hot but not smoking. Spoon batter into hot oil and fry on both sides until brown.
  6. Do not make the fritters too thick, this will prevent them from cooking easily. Ideally they should be about 1/8 of an inch in thickness.

The idea is to make your saltfish fritters taste better than your neighbor's or the one sold on the street. So what you put in your fritters will depend on your own preferences.

Here are some options for your fritters:

  • Use part whole wheat flour to give some fiber/roughage
  • Some people add tomatoes which is personal favorite of mine but my fiancĂ© hates the tomatoes in it. My fritters have to be made pretty simply with just scallion, saltfish and the batter for him to enjoy it.
  • I have seen recipes containing ketchup but this is not an original ingredient and will not make the fritters taste the same. As you know ketchup is sweet and vinegary so not a good recommendation.

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    • shiningirisheyes profile image

      Shining Irish Eyes 3 years ago from Upstate, New York

      My Dad was a great fan of Jamaican food. He would have loved this recipe. It is similar to a recipe he used to prepare - conch fritters.

      Thanks for the share

    • Cardisa profile image
      Author

      Carolee Samuda 3 years ago from Jamaica

      Thanks Shiningirisheyes. I have never had conch fritters before, that must be a unique taste.

    • MsDora profile image

      Dora Isaac Weithers 3 years ago from The Caribbean

      Cardisa, thanks for your recipe. I think we call this salt fish cakes, but I've never made it. It's really good!

    • Cardisa profile image
      Author

      Carolee Samuda 3 years ago from Jamaica

      Hi MsDora, yes they are really tasty. I absolutely love them. I suppose they are saltfish cakes, just that are fried...lol

    • Om Paramapoonya profile image

      Om Paramapoonya 3 years ago

      Yum! These fritters absolutely sound like something I would love. Thanks for the recipe, but better yet, I wish you could send me a plane ticket to Jamaica so I can enjoy my saltfish fritters in an authentic ambiance! LOL

    • Cardisa profile image
      Author

      Carolee Samuda 3 years ago from Jamaica

      LOL... OM, there is something about eating food in its authentic setting. I hope you try them and let me know how they turn out.

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 3 years ago from Kaufman, Texas

      I'm always a fan of fried fish. I don't think I've ever had fried fish I didn't like, and I can go at it with lots of different sauces too.

      I generally like a little lemon or lime juice on mine :)

    • Cardisa profile image
      Author

      Carolee Samuda 3 years ago from Jamaica

      Hey Todd. The lemom juice may make the fritter a bit soggy but a nice dipping sauce or dip may work.

    • abetterwaytolive profile image

      Casey Johnson 3 years ago from Sanger, Texas

      I love cod and eat it frequently. I am going to try this and add a little Cajun zing to it. Great hub! Voted up. I'd like to see some more authentic Jamaican recipes! Keep them coming!

    • Cardisa profile image
      Author

      Carolee Samuda 3 years ago from Jamaica

      Hi Casey. Thank you! For more authentic Jamaican recipes please visit my blog @ http://www.caroleesbestrecipes.com/.

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