Salt Fish Fritters (Jamaican Stamp N' Go) Recipe

Name: Salt Fish Fritters (Jamaican Stamp N' Go)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb salt cod fish; 6 tablespoons boiling water; 1/2 cup all-purpose flour; 1 onion, finely chopped; 1 garlic clove, finely chopped; 2 tablespoons scotch bonnet peppers (seeded & chopped) or 2 tablespoons jalapeno peppers; 1 tablespoon finely chopped chives; salt & freshly ground black pepper; 1/2 teaspoon finely chopped fresh thyme; 2 eggs, separated; vegetable oil (for deep frying); 1 teaspoon tarragon vinegar

Servings: persons

1/4 lb salt cod fish
6 tablespoons boiling water
1/2 cup all-purpose flour
1 onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons scotch bonnet peppers (seeded & chopped) or 2 tablespoons jalapeno peppers
1 tablespoon finely chopped chives
salt & freshly ground black pepper
1/2 teaspoon finely chopped fresh thyme
2 eggs, separated
vegetable oil (for deep frying)
1 teaspoon tarragon vinegar

1
Soak salt codfish in water several hours, or preferably overnight.
2
Drain; pour the boiling water over fish and cool.
3
Drain off water and slowly combine it with flour in a bowl, stirring until mixture is smooth.
4
Rinse fish in fresh cold water, remove any skin and bones, then shred very finely.
5
Add fish, onion, garlic, Scotch Bonnet or jalapeno pepper, chives, salt, black pepper, thyme and egg yolks to flour mixture.
6
Stir until combined.
7
Heat oil in a deep skillet to 375F (1 90C or until a 1 inch bread cube turns golden brown in 50 seconds.
8
Beat egg whites until stiff but not dry; fold into fish mixture along with vinegar.
9
Drop this batter by tablespoons into hot oil; fry until golden brown.
10
Drain on paper towels and serve hot.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 lb salt cod fish, 6 tablespoons boiling water, 1/2 cup all-purpose flour, 1 onion, finely chopped, and more.

Yes, Salt Fish Fritters (Jamaican Stamp N' Go) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt Fish Fritters (Jamaican Stamp N' Go)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions