Jamaican Stamp and Go (Codfish Fritters)

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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