One of Jamaica’s most popular appetizers, this fish fritter can also be eaten as part of an island breakfast. Usually made from salt cod, it is said to be the original “fast food,” getting its name from people stamping their feet to indicate their hurry and then taking it to eat on the run. Hence the name Stamp n’ Go or Stamp and Go.
- 1 lb dried saltfish (codfish)
- 2 cups flour
- 2 tablespoons baking powder
- 1 small clove garlic diced
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 large onion
- 3 stalks of scallion
- 2 large tomatoes
- ¼ scotch bonnet pepper diced
- ½ cup water for making the batter
- Soak the saltfish overnight ash and dry the saltfish.
- Use your hands and shred the saltfish finely and set aside in a mixing bowl.
- Cut the onions, garlic, scallion, scotch bonnet pepper, and tomatoes into fine pieces.
- Combine the onions, garlic, scallion, scotch bonnet pepper, and tomatoes.
- Saute this seasoning in a frying pan (skillet) using a small amount of oil.
- Combine the flour, paprika, baking powder, black pepper and salt and mix. Add the water & saltfish. Mix to make a thin batter. Stir this batter till it is smooth.
- Combine the sauteed seasoning with this batter. Mix the batter.
- Dip a large spoon in oil and spoon scoop thin batter into frying pan.
- Deep fry in a frying pan until brown and crisp on both sides.
- Drain on paper towel and serve