SALTFISH Fritters aka Stamp and Go - Jamaican Fish Cutlets

Kravings.Blog's picture

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.


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)



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.


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.


10.Serve and enjoy!

Recipe Summary

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