Best Jamaican Stamp And Go Recipes

JAMAICAN STAMP AND GO

Steps:

• Soak salt cod overnight. The next day: Preheat oil to 350 degrees. Boil fish in a heavy bottomed pot for 15 minutes or until the fish is tender. When cool flake the cod fish and remove all small bones. Mix flour and baking powder first and then and add all other ingredients to form a batter. Deep fry fritters using a teaspoon to drop them. Fry until golden brown and drain on paper towels and lightly salt, serve warm with Garlic Chili Lime Mayonnaise.
• Combine all ingredients in a bowl and mix thoroughly.

JAMAICAN SALTFISH FRITTERS (STAMP AND GO)

Steps:

• Soak the cod in cold water overnight to rehydrate it and remove excess salt (or see Cook's Note).
• Remove any bones and skin. Flake and shred the fish into small pieces and set aside.
• Sift flour, baking powder, and pepper into a large bowl. Add the diced tomatoes, green onions, and flaked cod. Pour in 1/2 cup water and stir until everything is blended.
• Heat 1/4 inch of oil in a large heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.

STAMP N' GO

Steps:

• Soak rinsed salt cod in milk overnight. Pour off milk, rinse fish again and mince finely. Combine fish with flesh of 2 avocado. Add eggs, flour and pepper sauce.
• Place mixture into large piping bag with 1-inch plain nozzle. Heat clarified butter in large pan over medium-high heat. Pipe small round blobs onto pan into clarified butter. Turn blobs to cook on both sides. Serve piping hot, garnished with remaining avocado, sliced, and breadfruit.
• *Breadfruit is a large fruit with bumpy green skin and a bland cream-colored center, native to the Pacific. It is available at Latin American specialty stores.

SALT FISH FRITTERS (JAMAICAN STAMP N' GO)

Steps:

• Soak salt codfish in water several hours, or preferably overnight.
• Drain; pour the boiling water over fish and cool.
• Drain off water and slowly combine it with flour in a bowl, stirring until mixture is smooth.
• Rinse fish in fresh cold water, remove any skin and bones, then shred very finely.
• Add fish, onion, garlic, Scotch Bonnet or jalapeno pepper, chives, salt, black pepper, thyme and egg yolks to flour mixture.
• Stir until combined.
• Heat oil in a deep skillet to 375F (1 90C or until a 1 inch bread cube turns golden brown in 50 seconds.
• Beat egg whites until stiff but not dry; fold into fish mixture along with vinegar.
• Drop this batter by tablespoons into hot oil; fry until golden brown.
• Drain on paper towels and serve hot.

JAMAICAN STAMP AND GO (CODFISH FRITTERS)

Steps:

• Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
• Cook and stir onions in 2 tablespoons oil until tender.
• Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
• Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
• Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
• Serve withy tartar sauce and lemon wedges, if desired.