Jamaican Stamp and Go (Codfish Fritters)

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READY IN: 55mins
Recipe by NorthwestGal

This is from the Betty Crocker International Cookbook, with a few changes we made to suit our taste buds. The introduction explains that these are named for the fact that, before electricity was commonplace, fritters were purchased at take-out stands, wrapped in paper and stamped 'paid'. The locals then took their fritters home or to the beach for eating.

Ingredients Nutrition


  1. Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
  2. Cook and stir onions in 2 tablespoons oil until tender.
  3. Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
  4. Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
  5. Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
  6. Serve withy tartar sauce and lemon wedges, if desired.

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