Stamp and Go (Jamaican Saltfish Fritters)

Stamp and Go (Jamaican Saltfish Fritters)

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.




Stamp and Go (Jamaican Saltfish Fritters)

½ pound salt cod
1 cup finely chopped onion
1 cup flour
1 egg, lightly beaten
2 teaspoons finely chopped Habanero chilies
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons annatto oil
¾ cup milk
1 tablespoon melted butter
1 teaspoon double-acting baking powder
½ cup vegetable oil


A day before preparing this recipe, soak, rinse and drain the cod to remove the salt.

Poach the fish until it flakes. Strain well, removing any skin or bones. Flake the fish by hand into small parts.
Add onion, flour, egg, chiles, salt and pepper, and mix well (Use salt sparingly, since there may be significant left-over salt taste in the fish). Blend in annatto oil and milk.

Add butter and baking powder, and mix thoroughly. Let mixture sit for a minute or two to activate the baking powder.

In a skillet, heat vegetable oil, and drop in fish batter a tablespoon or so at a time. Do not crowd the fritters; the batter will spread quickly. Fry fritters until golden brown both sides, about 3 or 4 minutes. Remove from oil and drain, then serve hot.


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