Saltfish fritters. Cannot. Go. Wrong. I have never met anyone who does not like the salty fried cod goodness of a saltfish fritter. Or as we Jamaicans call them, stamp and go. These tasty little pieces of heaven are so simple to make and do well as a first course, a snack, or for lunch. You can eat alone or they make a nice addition to a simple salad. My husband has even put them on a soft burger bun with some lettuce and tomato and topped with my saltfish fritter dip. As I said, Cannot. Go. Wrong. Once you know how to make them be prepared to make them all the time. That’s kind of how it works.
Combine all of your ingredients in a bowl. You should be left with a thick but somewhat soupy consistency.
Make each fritter about 3 inches across when pouring the batter in the pan.
- 3/4 lb of saltfish
- 1/4 scotch bonnet pepper, chopped with seeds removed
- 1 and 1/2 large onions
- 2 scallion stalks, chopped
- 2 medium tomatoes, chopped
- 1/2 lb of flour
- 2 tsp baking powder
- 1/2 tsp of salt
- Vegetable oil for frying
- Prep your saltfish by putting in pot over high heat covered with water. Bring water to a boil and pour out water. Cover with new water and bring to a boil again. Repeat this process two to three times depending on how salty you want your fritters. I tend to do three boils (and I like things a bit salty).
- Combine all of your ingredients. You should have a somewhat thick soupy consistency.
- Put a frying pan over medium high heat with about 1/4 inch of vegetable oil.
- When oil is hot (you can test with a bit of your mixture, put a drop in the pan and if it sizzles on the sides it is ready) pour batter into the pan, about 3 inches for each fritter.
- Let the fritters get golden brown on both sides and then remove them from the pan. You may have to do a few batches and add more oil with each batch. Place on a paper towel to suck up some of the excess oil
- Serve with my saltfish fritter dip and enjoy!
Photography by Tiffanie Graham