This recipe is especially dedicated to my good friend Dammy but of course, I had to share it with everyone. Saltfish Fritters (or Stamp & Go in Jamaica) are a popular Caribbean dish that are great as a snack, on a buffet or as a starter. Practice makes perfect with these so don’t be disheartened if you burn a few on your first try! This is actually my mother’s recipe (Mum, big up yourself!) – she is well known for her saltfish fritters & was very happy to share her secrets 🙂 I hope you enjoy these as much as we do!
Here is the saltfish fritter recipe you have been waiting so long for; hopefully now you will leave me alone and stop contacting me (joking hehehe). I know you will probably try it and then jazz it up with some weird ingredients, as you always do. Let me know how that goes lol. You can add a small amount of curry powder to the batter – some people do like this but I’m not a fan.
As I am a Jamaican, this is a Jamaican inspired recipe, but other Caribbean islands do make them slightly differently. It’s best to use sunflower oil as it is light and won’t weigh down your fritters, leaving them nice, fluffy and a little bit crisp on the edges. In case you don’t already know, you can find boneless salted cod fish fillets & the ‘Rajah’ fish seasoning in most supermarkets these days (definitely Tesco) in the Caribbean/Asian section.
I like eating my fritters as a snack, but they’re nice finger food if you ever entertaining guests or an alternative starter when you’re cooking a romantic dinner for your husband. I suggest serving it with sweet chilli sauce or a mango chutney.
Have fun and don’t call me if you need any help. 🙂
Love you x
Prep time: Overnight
Cooking time: 20-30 mins
150g boneless salted codfish fillets
280g self raising flour
2 medium eggs
½ small onion finely chopped
¼ green pepper (or a mix of green, red & yellow) finely chopped
½ tsp ground black pepper
300ml semi skimmed milk or water
1 tbsp ‘Rajah’ fish seasoning (optional)
5 tbsp Sunflower oil
You will need to soak your saltfish fillets overnight in cold water (or for a few hours until the fish has softened) in order to rehydrate them and remove the excess salt.
Using a pair of kitchen scissors, cut the fillets into small cubes
To a large mixing bowl add the fish chunks, milk, eggs, onion, green pepper, black pepper and fish seasoning and mix well
Add the flour and mix it well until it forms a batter like consistency (with no flour lumps!)
Add the sunflower oil to a non-stick frying pan and allow to heat up on a low-medium temperature
Make sure that the oil is hot (you can test this by dropping a small amount of the batter into the pan. It should start to fry immediately) and adjust it to a medium-high setting
Using a round spoon (soup spoon), place 4-5 scoops of the batter into the pan (do not crowd it otherwise they will all stick together)
You will need to keep adjusting the heat between medium and high so that they do not soak up too much oil but they are also not burning
It should take 2-3 minutes for the bottom to fry to a nice brown colour. Using a spatula, turn the fritter over and fry the other side for another 2-3 minutes. Adjust the heat if necessary
To check if the fritter is cooked all the way through you can poke it with a sharp knife; if it comes out the clean you are good to go!
Remove the fritters from the pan and place on a paper towel to remove the excess oil
Repeat this process until your batter mix is finished. Remember to top up the oil in the pan when necessary (usually between each set) and to keep adjusting the heat between medium and high to regulate the temperature
When you have finished, serve on a bed of lettuce with some sweet chilli sauce or mango chutney (if you’re feeling fancy)