Saltfish Fritters Recipe (Stamp n’ Go)

Following is a recipe for my version of Saltfish Fritters or Stamp n’ Go as we Jamaicans call it. I like fresh colorful ingredients in my dishes, the multi colored peppers and added herbs are not mandatory. All you really need for a tasty batch of  authentic Caribbean fritters are saltfish, onion or scallion, thyme and a little bit of hot pepper.  Saltfish (baccala) is a staple of the Caribbean and Latino diet. Popular Caribbean dishes that feature saltfish include Saltfish Buljol from Trinidad, Cook-up Saltfish from Jamaica and the ever popular Fritters.

Fritters are a delicious, popular, and easy to make Caribbean snack or breakfast food. There are several varieties of fritters, sweet and savory. Lol In the past couple years I’ve taken to dressing up my fritters with ingredients like ackee, saltfish, pumpkin and other quick cook veggies. Let your taste buds guide you. Serve fritters for breakfast or a snack. If you own a cast iron frying pan, this is a great time to use it. Because they retain heat well, a cast iron pan will dramatically reduce the amount of oil you need to make these little delicacies, and that’s never a bad thing


Saltfish Fritters Recipe (Stamp n’ Go)

15 minPrep Time

10 minCook Time

25 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1 C. flour*
  • 1tsp baking powder*
  • ½ tsp black pepper
  • 2TB bell peppers, chopped
  • ¼ med. onion, chopped
  • ¼ lb. salt fish, cooked
  • ½ C. water
  • ¼ C. oil for frying


Boil saltfish in a pot of water for about 10 minutes, to remove some of the salt. Drain fish in the sink under running cold water. Flake with your finger or with a fork.Combine all ingredients in a bowl and whisk together

to make batter.After mixing batter heat a small non-stick skillet over medium heat until skillet is very hot. Add ½ of the oil and heat for 1 minute. Pour in ¼ cup batter and cook for about 3 minutes on each side until golden.

Similar to making pancakes (bubbles will form in the batter and the edges will begin to cook when it’s time to turn the fritters. Remove from pan and place on a flat plate on a few sheets of paper

towel. When oil is absorbed, add more oil to pan and heat through before adding more batter. Repeat process until batter is finished

Cuisine: Caribbean |


Serve fritters as a breakfast pastry or a snack. Make smaller fritters to serve as an appetizer. Wrap any leftovers in wax paper and foil and store in refrigerator for up to 4 days. Reheat over med- low heat without oil or microwave for 45 seconds










Tagged , , , , , , , , , , , , , , , , , ,

2 thoughts on “Saltfish Fritters Recipe (Stamp n’ Go)

  1. […] Jerk Salmon RecipeSaltfish Fritters Recipe (Stamp n’ Go) […]
  2. […] Saltfish (baccala) is a staple of the Caribbean and Latino diet. Originally produced in Newfoundland some 500+ years ago salting and air drying fish and other meats was a way of life for people around the world then. Saltfish found its way to the Caribbean during the Triangular Trade at the dawn of the 18th Century.  Popular Caribbean dishes that feature saltfish include Saltfish Buljol from Trinidad, Cook-up Saltfish from Jamaica and the ever popular Fritters.  […]

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: