Best Jamaican Stamp And Go Codfish Fritters Recipes
JAMAICAN CODFISH FRITTERS
Steps:
- Soak salt cod for at least 5 hours, or overnight, changing water several times, prior to cooking.
- Mix flour, garlic powder, baking powder and salt in a bowl. Add chili, scallions, tomato and stir in beaten egg. Add codfish and enough water to make the mixture kneadable. Knead ingredients and shape into 2-inch patties. Fry patties in a bit of oil in a skillet for 2 to 3 minutes until golden brown
JAMAICAN STAMP AND GO (CODFISH FRITTERS)
This is from the Betty Crocker International Cookbook, with a few changes we made to suit our taste buds. The introduction explains that these are named for the fact that, before electricity was commonplace, fritters were purchased at take-out stands, wrapped in paper and stamped 'paid'. The locals then took their fritters home or to the beach for eating.
Provided by Northwestgal
Categories Vegetable
Time 55m
Yield 36 fritters, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 201.3, Fat 7.7, SaturatedFat 1.8, Cholesterol 51.6, Sodium 497.6, Carbohydrate 21.3, Fiber 1.2, Sugar 1.7, Protein 11.4
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)
A popular Jamaican appetizer. Just stamp them out in the kitchen, take some for the road and go! Saltcod can be prepared the day before for a quicker cook time. These are also good served with a spicy dipping sauce.
Provided by Monique C.
Categories Appetizers and Snacks Pastries
Time P1DT1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 18.1 g, Cholesterol 43.1 mg, Fat 8.3 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 1.1 g, Sodium 2079.4 mg, Sugar 1 g
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