Saltfish fritters appear in several Caribbean cultures. There are subtle differences across each culture but the main ingredients are the same. 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. I like fresh colorful ingredients in my dishes so I’ve added multi-colored peppers and herbs. They are completely optional. Following is an easy to follow recipe for my version of Saltfish Fritters or Stamp n’ Go as we Jamaicans call it.
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.
- 1 C. flour*
- 1 tsp baking powder*
- ½ tsp black pepper
- 2 TB 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
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