SALTFISH Fritters aka Stamp and Go - Jamaican Fish Cutlets

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Mar. 02, 2018

These Jamaican style fritters use saltfish as their main star. It's enhanced with red pepper, onion, scotch bonnet peppers, all spice, thyme, garlic, tomato and a flour paste to make easy stamp and go saltfish fritters.

Ingredients

Salt fish 2 Cup (32 tbs) , cooked, shredded
Chopped tomato 1 Cup (16 tbs)
Scallion stalks 3 , chopped finely
Onion 1/2 , chopped finely
Scotch bonnet pepper 1 , chopped finely (optional)
Red pepper 1 , chopped finely
Garlic 3 Clove (15 gm) , mince
Allspice 2 Teaspoon
Fresh thyme 1 Tablespoon
Fresh corn/Frozen corn 1 Cup (16 tbs) , cooked, drained (or frozen corn thawed)
Flour 3/4 Cup (12 tbs)
Cornstarch 4 Tablespoon
Egg 2 Large , beaten
Fresh cilantro 1/4 Cup (4 tbs) , mince (you can use mint, or parsley)
2 % milk 1/2 Cup (8 tbs) (have extra milk on hand if batter is too thick)
Vegetable oil 1 Cup (16 tbs) (or as required)

Directions

GETTING READY:

For Salt cod:

1.Soak the dried salted cod in cold water for 24 hours, changing the water several times or boil it changing the water 2 or 3 times and drain completely.

MAKING:

2.Add 3 tablespoons of vegetable oil to a medium frypan or skillet over medium-high heat.

3.Once the oil is hot add the onion, scallion, tomatoes, hot pepper and cook for a few minutes then add garlic, fresh thyme, allspice, red pepper, corn and the saltfish and continue to cook for 5 minutes.

4.Remove from heat and set aside to cool.

5.In a bowl mix together the eggs, milk, flour & cornstarch.

6.Fold the cool saltfish mixture again until combined- do not overmix and add more milk if too thick.

7.Place fry pan on heat and fill halfway with oil when oil is hot and ready for fritters then drop 1 tablespoon portions, if you like them thin just flatten with back of spoon.

8.Never over crowd pan when frying.

9.Flip with a flat spatula and cook until puffed, brown and cooked through, 2 to 3 minutes more.

SERVING:

10.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 3