Salt Fish Fritters (Jamaican Stamp N' Go)

Soak salt fish or codfish overnight. This is the Jamaican version as I know it for Bacalaitos. I am sure this recipe is not the absolutely correct but it is good, found it tucked in a folder with my recipes to post, to try or both.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Manami
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@Manami
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"Soak salt fish or codfish overnight. This is the Jamaican version as I know it for Bacalaitos. I am sure this recipe is not the absolutely correct but it is good, found it tucked in a folder with my recipes to post, to try or both."
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  1. Manami
    Soak salt fish or codfish overnight. This is the Jamaican version as I know it for Bacalaitos. I am sure this recipe is not the absolutely correct but it is good, found it tucked in a folder with my recipes to post, to try or both.
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