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Jamaican Saltfish fritters recipe

saltfish fritters

Jamaican saltfish fritters also called ‘stamp and go’. This popular Jamaican fritter can be served for breakfast or an hors d’ oeuvre with cocktail. Best eaten when hot


1/2 lb. salted fish

1/2 lb. flour

2 tsp. baking powder

2 stalks escallion

1 tsp. finely chopped hot pepper

Oil for frying

1 tsp. finely chopped onion



Soak saltfish, preferably overnight. Rinse under cold water, remove skin. Flake saltfish, making sure to remove the bones (as much as possible)

In a bowl, add the saltfish, onion, escallion, hot pepper and baking powder. Add water, a little at a time to make a batter (use a fork to combine the ingredients. Batter should not be too runny)

Heat oil in a skillet. Drop the mixture by a spoonful into the skillet and press down so that fritters are quite thin

Fry on both sides until golden brown and crispy (on medium-low heat) Drain on paper towel and serve hot or warm


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