Jamaican Saltfish Fritters Stamp And Go Recipes
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.
Provided by Manami
Categories Peppers
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 127.1, Fat 2.2, SaturatedFat 0.6, Cholesterol 99.2, Sodium 1352.9, Carbohydrate 10.4, Fiber 0.6, Sugar 1.1, Protein 15.3
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