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    You are in: Home / Recipes / Jamaican Stamp and Go (Codfish Fritters) Recipe
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    Jamaican Stamp and Go (Codfish Fritters)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    NorthwestGal's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    fritters

    Units: US | Metric

    Directions:

    1. 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. 2
      Cook and stir onions in 2 tablespoons oil until tender.
    3. 3
      Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
    4. 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. 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. 6
      Serve withy tartar sauce and lemon wedges, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Jamaican Stamp and Go (Codfish Fritters)

    Serving Size: 1 (143 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 201.3
     
    Calories from Fat 68
    34%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.7 g
    8%
    Cholesterol 51.6 mg
    17%
    Sodium 497.6 mg
    20%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 1.2 g
    4%
    Sugars 1.7 g
    6%
    Protein 11.4 g
    22%

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