Stamp and Go

These Jamaican saltfish fritters are crisp on the outside, tender inside, and packed with savoury flakes of fish, spring onion, garlic, and a gentle kick of scotch bonnet. A squeeze of lime brightens the rich, golden crust and makes them especially addictive straight from the pan.

Nutrition · per serving

460kcal

22gProtein

31gCarbs

26gFat

2gFiber

2 servings

Ingredients

12 items

Saltfish mixture

saltfish150 g

spring onions, finely sliced40 g

garlic, minced2 cloves (8 g)

scotch bonnet, very finely minced1/4 pepper (5 g)

fresh thyme leaves1 tsp (1 g)

Batter

plain flour100 g

baking powder1 tsp (4 g)

egg1 large (50 g)

cold water90 ml

ground black pepper1/4 tsp (0.5 g)

For frying and serving

neutral oil, for shallow frying250 ml

lime wedges2 wedges

Tips

•If the saltfish still tastes very salty after boiling, rinse it under warm water before flaking.
•For a milder version, remove all seeds and membranes from the scotch bonnet or reduce the amount further.
•Keep the oil at moderate heat; oil that is too hot browns the outside before the centre cooks through.
•These fritters are best eaten immediately while the edges are crisp.

Steps

1
Put the saltfish in a small saucepan, cover with fresh water, and bring to a boil. Boil for 8 minutes to remove excess salt, then drain well. Flake the fish with your fingers or a fork, checking carefully for any bones. While it cools slightly, slice the spring onions, mince the garlic, mince the scotch bonnet very finely, and strip the thyme leaves.
150 g saltfish40 g spring onions, finely sliced2 cloves (8 g) garlic, minced1/4 pepper (5 g) scotch bonnet, very finely minced1 tsp (1 g) fresh thyme leaves
2
In a mixing bowl, whisk together the plain flour, baking powder, black pepper, egg, and cold water until you have a thick batter with no dry pockets. It should be thick enough to hold the fish and onions, not runny; if needed, add 1 teaspoon more water at a time.
100 g plain flour1 tsp (4 g) baking powder1/4 tsp (0.5 g) ground black pepper1 large (50 g) egg90 ml cold water
3
Fold the flaked saltfish, spring onions, garlic, scotch bonnet, and thyme into the batter until evenly distributed. Do not overmix; a light hand keeps the fritters tender.
150 g saltfish40 g spring onions, finely sliced2 cloves (8 g) garlic, minced1/4 pepper (5 g) scotch bonnet, very finely minced1 tsp (1 g) fresh thyme leaves
4
Heat the neutral oil in a wide frying pan over medium heat until a small drop of batter sizzles immediately. Carefully spoon in heaped tablespoons of batter, leaving space between each fritter, and fry for 2 to 3 minutes per side until deep golden brown and crisp. Adjust the heat as needed so they brown steadily without burning.
250 ml neutral oil, for shallow frying
5
Transfer the fritters to a plate lined with kitchen paper and let them sit for 2 minutes so the crust sets and excess oil drains off. Serve hot with lime wedges for squeezing over.
2 wedges lime wedges

Origin & History

Stamp and Go is a classic Jamaican saltfish fritter, long associated with quick roadside snacks and home cooking. The name is often said to refer to how quickly they are made and served. Saltfish itself reflects the Caribbean's deep culinary history of preserved cod as a staple ingredient.

caribbean jamaican saltfish fritters pescatarian shallow-fried snack

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Stamp and Go

Steps

Put the saltfish in a small saucepan, cover with fresh water, and bring to a boil. Boil for 8 minutes to remove excess salt, then drain well. Flake the fish with your fingers or a fork, checking carefully for any bones. While it cools slightly, slice the spring onions, mince the garlic, mince the scotch bonnet very finely, and strip the thyme leaves.

150 g saltfish40 g spring onions, finely sliced2 cloves (8 g) garlic, minced1/4 pepper (5 g) scotch bonnet, very finely minced1 tsp (1 g) fresh thyme leaves

In a mixing bowl, whisk together the plain flour, baking powder, black pepper, egg, and cold water until you have a thick batter with no dry pockets. It should be thick enough to hold the fish and onions, not runny; if needed, add 1 teaspoon more water at a time.

100 g plain flour1 tsp (4 g) baking powder1/4 tsp (0.5 g) ground black pepper1 large (50 g) egg90 ml cold water

Fold the flaked saltfish, spring onions, garlic, scotch bonnet, and thyme into the batter until evenly distributed. Do not overmix; a light hand keeps the fritters tender.

150 g saltfish40 g spring onions, finely sliced2 cloves (8 g) garlic, minced1/4 pepper (5 g) scotch bonnet, very finely minced1 tsp (1 g) fresh thyme leaves

Heat the neutral oil in a wide frying pan over medium heat until a small drop of batter sizzles immediately. Carefully spoon in heaped tablespoons of batter, leaving space between each fritter, and fry for 2 to 3 minutes per side until deep golden brown and crisp. Adjust the heat as needed so they brown steadily without burning.

250 ml neutral oil, for shallow frying

Transfer the fritters to a plate lined with kitchen paper and let them sit for 2 minutes so the crust sets and excess oil drains off. Serve hot with lime wedges for squeezing over.

2 wedges lime wedges