Salt Fish Fritters (Jamaican Stamp N' Go)

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak salt codfish in water several hours, or preferably overnight.
  • Drain; pour the boiling water over fish and cool.
  • Drain off water and slowly combine it with flour in a bowl, stirring until mixture is smooth.
  • Rinse fish in fresh cold water, remove any skin and bones, then shred very finely.
  • Add fish, onion, garlic, Scotch Bonnet or jalapeno pepper, chives, salt, black pepper, thyme and egg yolks to flour mixture.
  • Stir until combined.
  • Heat oil in a deep skillet to 375F (1 90C or until a 1 inch bread cube turns golden brown in 50 seconds.
  • Beat egg whites until stiff but not dry; fold into fish mixture along with vinegar.
  • Drop this batter by tablespoons into hot oil; fry until golden brown.
  • Drain on paper towels and serve hot.
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