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Stamp and Go

Crispy Jamaican saltfish fritters seasoned with scallions, tomatoes, and spicy scotch bonnet peppers.

35 minMediumServes 4280 cal/serving

CaribbeanAppetizerStovetopPescatarianHalal-friendlyDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-Free

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Ingredients

  • 1/2 lb salted cod, flaked
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3 scallions, finely sliced
  • 1 plum tomato, finely diced
  • 1/2 yellow onion, finely diced
  • 1/2 scotch bonnet pepper, minced
  • 3/4 cup water
  • 1/2 cup vegetable oil

Instructions

  1. 1

    Boil salt cod in water for 15 minutes to reduce saltiness, then drain, cool, and flake.

  2. 2

    In a bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.

  3. 3

    Stir in 1/2 lb flaked salted cod, 3 finely sliced scallions, 1 finely diced plum tomato, 1/2 finely diced yellow onion, and 1/2 minced scotch bonnet pepper.

  4. 4

    Pour in 3/4 cup water gradually and mix until a thick batter forms.

  5. 5

    Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering.

  6. 6

    Drop spoonfuls of batter into the hot oil and cook for 3 to 4 minutes per side until deep golden brown. Ensure the thickest part reaches 165F.

  7. 7

    Transfer to paper towels to drain and serve immediately.

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Questions

What is Stamp and Go?

Crispy Jamaican saltfish fritters seasoned with scallions, tomatoes, and spicy scotch bonnet peppers. This reference files it under Caribbean appetizer: made on the stovetop, rated medium and about 35 minutes start to finish.

What internal temperature should Stamp and Go reach?

For Stamp and Go, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of Scotch bonnet in Stamp and Go?

The entry for Stamp and Go calls for 1/2 scotch bonnet pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use a different white fish instead of the salt cod in Stamp and Go?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Stamp and Go uses 1/2 lb salted cod, flaked.

Is Stamp and Go spicy?

Yes, it is properly hot. The heat in Stamp and Go comes from 1/2 scotch bonnet pepper, minced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Stamp and Go contain fish?

Yes: 1/2 lb salted cod, flaked. The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

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