Stamp and Go Recipe

Name: Stamp and Go
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried, salt cod fish; 1 cup mayonnaise; 1 cup sour cream; 2 tablespoons Gulden's mustard; 2 tablespoons lime juice; Grated zest of 1 lime; 2 green onions, all of the white part and some of the green, minced; 2 jalapeno peppers, minced; 1 small tomato, peeled, seeded, and minced; 2 cups flour; 2 teaspoons baking powder; About 1/4 cup cold water; Vegetable oil, for deep frying

Servings: persons

1/2 pound dried, salt cod fish
1 cup mayonnaise
1 cup sour cream
2 tablespoons Gulden's mustard
2 tablespoons lime juice
Grated zest of 1 lime
2 green onions, all of the white part and some of the green, minced
2 jalapeno peppers, minced
1 small tomato, peeled, seeded, and minced
2 cups flour
2 teaspoons baking powder
About 1/4 cup cold water
Vegetable oil, for deep frying

1
Cover the salt fish with cold water, and let the fish soak 4 to 12 hours.
2
Drain the fish, then place it in a saucepan, and cover it with fresh cold water.
3
Bring the water to a boil, and simmer the fish 15 minutes or until tender.
4
Let it cool in the cooking water.
5
Combine the ingredients for the key lime sauce, and chill the sauce until you're ready to serve it.
6
Skin and flake the fish.
7
Mix the flaked fish, green onions, peppers, and tomatoes in a bowl.
8
Stir in the flour and baking powder, and add enough water to make a soft, sticky batter.
9
Heat the oil to between 350 and 375.
10
Drop the batter by the teaspoonful into the oil.
11
Fry the fritters, a few at a time, until they are golden brown.
12
Drain them on paper towels, and serve them immediately with the key lime sauce for dipping.

790

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1/2 pound dried, salt cod fish, 1 cup mayonnaise, 1 cup sour cream, 2 tablespoons Gulden's mustard, and more.

Yes, Stamp and Go falls under the General 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!

Stamp and Go

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions