Jamaican Stamp and Go (Codfish Fritters)

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.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Northwestgal
Contributor
@Northwestgal
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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.
Advertisement