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.
Ingredients
Saltfish mixture
- 150 gsaltfish
- 40 gspring onions, finely sliced
- 2 cloves (8 g)garlic, minced
- 1/4 pepper (5 g)scotch bonnet, very finely minced
- 1 tsp (1 g)fresh thyme leaves
Batter
- 100 gplain flour
- 1 tsp (4 g)baking powder
- 1 large (50 g)egg
- 90 mlcold water
- 1/4 tsp (0.5 g)ground black pepper
For frying and serving
- 250 mlneutral oil, for shallow frying
- 2 wedgeslime wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •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.
Background
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.
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