Best Saltfish Balls Recipes

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JAMAICAN SALTFISH FRITTERS (STAMP AND GO)



Jamaican Saltfish Fritters (Stamp and Go) image

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

6 ounces dried salted cod fish
cold water, to cover
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground black pepper
½ cup water
1 large tomato, chopped
2 green onions, chopped
vegetable oil for frying

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

SALT COD FISH BALLS



Salt Cod Fish Balls image

Make and share this Salt Cod Fish Balls recipe from Food.com.

Provided by Julie Bs Hive

Categories     Caribbean

Time 8h36m

Yield 12 balls, 12 serving(s)

Number Of Ingredients 7

1/2 lb salt cod fish
2 cups diced raw potatoes
1 tablespoon butter
1/2 teaspoon pepper
2 eggs, beaten
breadcrumbs
vegetable oil (for frying)

Steps:

  • Soak cod fish in water, preferably overnight then boil for 1/2 hour. Meanwhile peel and dice potatoes; boil for 20 minutes. When cool mash coarsely.
  • Drain, rinse fish under cold water and flake making sure to remove fine bones.
  • Add butter, pepper and shredded fish to potatoes, mix well.
  • Form mixture into light, feathery balls.
  • Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown.
  • Drain on absorbent paper and serve very hot with your favorite cocktail sauce.

Nutrition Facts : Calories 94.8, Fat 2.3, SaturatedFat 1, Cholesterol 66.5, Sodium 1348.1, Carbohydrate 4.4, Fiber 0.6, Sugar 0.3, Protein 13.4

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