SALTFISH Fritters aka Stamp and Go - Jamaican Fish Cutlets
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
