Jamaican Saltfish Fritters
Saltfish fritters, is also popularly called “stamp and go” from the older Jamaican generations. I suspect the name came from the fact that this is a easy and fast “go to” breakfast treat that can usually be whipped up and prepared in little time and also take on the go.
This is another dish frequently prepared in a lot of Jamaican households. Not only is this simple to make, and inexpensive, it is also very tasty and something to look forward to. It is pretty much a flour and water batter with pieces of saltfish, tomatoes, scotch bonnet pepper, scallion and thyme that is fried either small or medium. Some people also like a thicker fritter which is softer and others prefer it thinner and crispier.
This is not even a dish that is usually on the menu in my home. Mostly it is a spur of the moment decision when we may crave something nice and different. Saltfish fritters is also a crowd pleaser for both adults and kids as I have seen it served many times at gatherings and parties.
Ingredients for Jamaican Saltfish Fritters
- Saltfish – boiled and picked
- Fresh Thyme Leaves
- Scotch Bonnet Pepper
Preparation of Jamaican Saltfish Fritters
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- Wash off excess salt off of a small piece of saltfish. In a small pot of water, boil saltfish for about 15 minutes.
- Drain off hot water and rinse in cold water. Remove any skin and bones if any and pick fish into small pieces.
- Cut up and measure out the rest of your ingredients and place in a medium bowl.
- Toss ingredients in the flour then add the water and stir. For thicker fritters, add a little less water and batter should be a little thicker.
- Heat a non-stick skillet on medium heat, add oil. Using a large serving spoon when oil is hot after a few minutes, spoon batter in circles in the pan, a few at a time and not too close together.
- Fry a few minutes on each side until golden brown or desired color.
- As they are cooked, place on a paper towel lined plate to absorb excess oil.
- Best served hot.
Jamaican Saltfish Fritters
- 2 Oz Piece of Saltfish (deck of cards)
- 1 1/2 Cup Flour
- 1 1/2 Cup Water
- 1 Stalk Scallion
- 1/4 Cup Plummy tomatoe diced
- 1 Tbsp. Fresh Thyme Leaves
- 1/4 Piece Scotch bonnet pepper minced
- 1/4 tsp. Salt
- 1/4 Cup Oil or more as needed
Wash excess salt off Saltfish. Boil in water for about 15 minutes on high heat. Pick Saltfish with hands into small pieces removing the skin and bones. Place in medium bowl.
Cut up scallion, tomatoes and scotch bonnet and add to bowl. Add flour and salt to bowl and stir. Add water and stir to combine evenly.
Heat skillet on medium heat, add oil and wait until hot. Add batter to pan using a medium serving spoon, in circles. Make only a few at a time, 1" apart. Turn to the other side when brown ( maybe 2 minutes each side)
Line a large plate with paper towels. Place fritters on plate when cooked. Use another folded paper towel to press and remove excess oil.
Best served hot.
** For doughier and thicker fritters, use less water.