Crispy Jamaican Saltfish Fritters (Stamp and Go)

Introduction

Saltfish fritters, or stamp and go, are a beloved Jamaican breakfast dish with crispy edges, a soft center, and a salty, savoury flavor. They're easy to whip up and are especially satisfying with a cup of tea or some hot chocolate. While they do tend to soak up oil, the flavor makes them hard to resist. This recipe gives you the full method with tips to make them crispier and less greasy.

Ingredients

• 1/4 lb saltfish (boneless, skin removed)
• 2 cups all-purpose flour (pre-sifted)
• 1/2 tsp baking powder
• 1/2 small onion, minced (or 1 stalk scallion, minced)
• 1 small piece hot pepper, minced (seeds removed)
• A pinch of black pepper
• Water (added gradually)
• Cooking oil (for frying)

Instructions

Step 1: Prepare the Saltfish

1. Remove skin from saltfish if needed.
2. Wash thoroughly under tap water and discard the water.
3. Soak in fresh water for 10 minutes.
4. Rinse again and use your fingers to shred the saltfish into tiny pieces.
5. Remove any remaining bones and set aside.

Step 2: Prep the Seasoning

1. Mince your onion or scallion and hot pepper (seeds removed).
2. Set them aside with the saltfish.

Step 3: Mix the Batter

1. In a large mixing bowl, add the flour, baking powder, and a pinch of black pepper.
2. Stir well to combine.
3. Add the shredded saltfish and minced seasonings to the dry mixture and mix thoroughly.
4. Slowly add water, a little at a time, mixing with a spoon until the mixture is runny and all the flour is fully moistened. Do not overwater.

Step 4: Let the Batter Rest

1. Cover the mixture and let it sit for at least 20 minutes. This helps the flavors blend and the batter set properly.

Step 5: Fry the Fritters

1. Place a Dutch pot or heavy frying pan on low heat.
2. Add your preferred cooking oil and allow it to heat—but not to the point of smoking.
3. Use a large spoon to scoop the batter and gently place it into the hot oil.
4. Fry each fritter for about 4 minutes per side or 5–6 minutes per side if you want them extra crispy.
5. Remove and place on paper towels to drain excess oil.

Serving Suggestions

Serve hot with your morning tea, chocolate, or fruit juice. These fritters also pair well with avocado, fried plantains, or a side of callaloo.

Tips for Less Oily Fritters

• Use paper towels to blot excess oil.
• Ensure the oil is hot enough so the batter cooks quickly without soaking.
• Don’t overcrowd the pot—this keeps the oil temperature steady.

Final Thoughts

Saltfish fritters are a nostalgic, satisfying bite of Jamaican culture. Whether you’re making breakfast for the family or preparing a quick snack, this recipe delivers a classic flavor that never gets old.