This Saltfish Fritters meal, which also known as Stamp and Go, is a favorite breakfast dish or finger food in Jamaica and the rest of the Caribbean Countries.
Making these brings back a lot of memories from my childhood days. My mother used to make these mostly on a Friday evening for dinner, because on Fridays most Jamaicans do not cook a big meal.
It was just something we Jamaicans do. We always cook something easy, so we won’t have to be in the kitchen too long like the other days days of the week.
It is a delicious and filling breakfast dish, similar to my Banana Fritters. Also, it is a wonderful appetizer for a house party. It can be served with a dipping sauce to make it fancy, making them the perfect finger food to serve to your guest.
There is something about the smell of the saltfish with the mixture of onions, tomatoes, green onions and some flour, that you can smell from a mile away frying.
Immediately, you know whats for dinner that evening. Then the remaining Saltfish Fritters will be for breakfast the next morning. Now that’s when it taste oh so good. I think by now you know that once food is eaten the next day, it tastes even better. The word is delicious.
Another Saltfish dish that you can give a try is the Butter Beans and Saltfish recipe.
What is Saltfish
In Jamaica, it is called Saltfish, Cod Fish or some say Salted Cod fish. I refer to it as Saltfish.
Saltfish is a white meaty fish that is preserved with salt by drying it out. This preservation process makes the Salt fish stay longer.
Salted Cod Fish or Saltfish can be found in West Indian or Caribbean Supermarket. If not, you can find it in Walmart or Save-a-lot Supermarkets.
How to cook Saltfish
Now there are two ways I know how to prepare the Saltfish or some call it Cod Fish. Either way is okay with me. I have no personal preference.
The first way is to allow the Saltfish to soak overnight in a bowl with water covering it. This process takes away majority of the saltiness in it. When you choose to prepare it the next day, you can choose to boil it after soaking it or not to boil it at all. It will be soft and ready to remove the bone from it.
The other way is to just boil it on the day you plan to prepare it. However, you will have to change the water about 3 times, just to make sure it’s not too salt.
Once it is boiled for about 20 minutes, discard that water and pour fresh water and boil it again for another 20 minutes. You can repeat another time after the second time, but this depends on the amount of water you used to boil it in.
As I have said earlier, either way is good for me. I have tried it both ways and they work just the same.
How to make Saltfish Fritters
Soak the Saltfish in water from overnight. This process removes most of the salt and re-hydrate the Saltfish for cooking.
Sometimes there is no need to boil the Saltfish after soaking it in water.
However, you can choose to boil the Saltfish to remove the excess salt. Discard the water after each boil and taste it to know if you have reached the desired amount of salt you need.
Please note that I didn’t list any salt in the ingredients, because the saltfish should be just enough for the mixture. However, you can add some salt if you so desire.
Once the Saltfish is cool, debone it and break it up into small pieces. Add the Saltfish to the flour mixture, along with the diced vegetables.
Pour the water to make a batter. Add about 2 Tbsp of batter to the heated vegetable oil. Don’t pour too much batter for each Fritter, because it will swell a little as it fries. You can fry about 5 or 6 fritters at a time for each batch, until it is golden brown for about 3 to 4 minutes on each side.
Drain them on paper towel and serve while they are warm still. That’s it. Enjoy.
Step by Step Pictures of making Saltfish Fritters
Saltfish Fritters Recipe
Ingredients
- 2 stalk of scallion, diced
- 1 tomato, diced
- 1 small onion, diced
- 1/3 green bell pepper, diced
- 1 tsp black pepper
- 1 tsp paprika
- 3 cups flour, sifted
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 scotch bonnet pepper or 1/4 tsp red pepper flakes
- 1/2 lb saltfish, deboned
- 3 tsp baking powder
- 2 cups water
- Vegetable oil for frying
Instructions
- In a medium pot, boil the saltfish for about 20 minutes. Taste the saltfish to see if it is too salt. If so, repeat the process by discarding the first water and pouring fresh water over it and boil another 20 minutes again.
- Once the saltfish is to your desire, allow it to cool and debone it. Break up the saltfish into small pieces in a small and set aside.
- In a large bowl, sift the flour and baking powder. Add the paprika, garlic powder, and black pepper and whisk it all together.
- Add the saltfish and diced vegetables (tomato, scallion, bell pepper and onion) and mix well.
- Pour the water little by little to make a not too thick batter.
- Add some vegetable oil to a skillet (about 1/4 inch deep). Once the oil is hot (350 degrees), pour about 2 Tbsp for each fritter. You can fry about 5 to 6 for each batch, until it is golden brown for about 3 to 4 minutes on each sides.
- Drain them on paper towel and serve while they are warm still. Enjoy.
Notes:
- Another option to prepare the saltfish is to soak it overnight instead of boiling it.
- No salt was added to the ingredients because the saltfish is already salty. However, you can choose to add if you want.
Please let me know what you think about these Saltfish Fritters in the comment section below.
Thank you for stopping by and please come back again.
Blessings and Love, as you carry on, on your YouNique Journey!
Yield: 28
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
This Saltfish Fritters meal, which also known as Stamp and Go, is a favorite breakfast dish or finger food in Jamaica and the rest of the Caribbean Countries.
Ingredients
- 2 stalk of scallion, diced
- 1 tomato, diced
- 1 small onion, diced
- 1/3 green bell pepper, diced
- 1 tsp black pepper
- 1 tsp paprika
- 3 cups flour, sifted
- 1 tsp garlic powder
- 1 tsp dried basil
- 1/2 scotch bonnet pepper or 1/4 tsp red pepper flakes
- 1/2 lb saltfish, deboned
- 3 tsp baking powder
- 2 cups water
- Vegetable oil for frying
Instructions
- In a medium pot, boil the saltfish for about 20 minutes. Taste the saltfish to see if it is too salt. If so, repeat the process by discarding the first water and pouring fresh water over it and boil another 20 minutes again.
- Once the saltfish is to your desire, allow it to cool and debone it. Break up the saltfish into small pieces in a small and set aside.
- In a large bowl, sift the flour and baking powder. Add the paprika, garlic powder, and black pepper and whisk it all together.
- Add the saltfish and diced vegetables (tomato, scallion, bell pepper and onion) and mix well.
- Pour the water little by little to make a not too thick batter.
- Add some vegetable oil to a skillet (about 1/4 inch deep). Once the oil is hot (350 degrees), pour about 2 Tbsp for each fritter. You can fry about 5 to 6 for each batch, until it is golden brown for about 3 to 4 minutes on each sides.
- Drain them on paper towel and serve while they are warm still. Enjoy.
Notes
- Another option to prepare the saltfish is to soak it overnight instead of boiling it.
- No salt was added to the ingredients because the saltfish is already salty. However, you can choose to add if you want.
Nutrition Information:
Yield: 28Serving Size: 1
Amount Per Serving:Calories: 81Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 623mgCarbohydrates: 11gFiber: 1gSugar: 0gProtein: 7g
The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.
