Foodie Tuesday: Codfish Fritters (Stamp and Go)

I love codfish fritters – tasty bite-size morsels of cooked codfish enveloped in light flour – but made them for the first time only last year. Cod or salt fish fritters are very popular as appetizers or snacks and are made by adding flaked codfish to a batter, which is then deep-fried.

Codfish Fritter batter
Batter

Also called Stamp and Go, apparently after the command (“Stamp and go!”) that was given to 17th century British sailors when tasks had to be done in a hurry, codfish fritters are sometimes referred to as Jamaica’s first fast food. They are relatively easy to make, so I’m not sure why it took me so long to make them. Codfish fritters can be eaten by themselves or accompanied by a dipping sauce.

Codfish Fritters
Fritters

How to Make Codfish Fritters

Ingredients

  • 1 cup salted codfish (deboned) 
  • 2 cups unbleached All Purpose Flour
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped, seeds removed
  • 2 cloves garlic, minced
  • 2 stalks escallion, finely sliced
  • 2 tsp. black pepper
  • 1/2 Scotch bonnet pepper, finely chopped (optional)
  • 2 tbsp. vegetable oil, plus more for frying
  • 2 tsp. baking powder
  • 1 1/2 cups water, at room temperature

Instructions

  1. Soak codfish overnight in water, or bring to a boil twice (for 12-15 minutes), draining and adding fresh water after each boil.
  2. Drain and rinse the codfish under running cold water.
  3. Using a fork or your fingers, flake the codfish into small pieces, taking care to remove any remaining bones.
  4. To a small skillet, add oil and allow to get hot. Add onion, garlic, tomatoes and escallions. Sautee until soft about 5 minutes. Add black pepper then combine. Remove from heat and allow to cool
  5. Add codfish to the seasonings. Stir to combine.
  6. In a medium bowl, add flour and baking powder. Stir to incorporate.
  7. Add codfish mixture to the flour and stir to combine.
  8. Add water gradually, mixing by hand until a firm but loose batter is achieved
  9. Pour oil into a 6-qt. Dutch oven to a depth of 2, and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop rounds of dough into oil, and fry until golden brown, about 3 minutes; repeat until remaining dough is finished.
  10. Using a slotted spoon, transfer fritters to paper towels to drain briefly.
  11. Garnish with tomato or lime wedges, chopped scallion, etc., and serve.

Recipe adapted from Enid Donaldson’s The Real Taste of Jamaica.

Although I’ve only used codfish, I’m sure other meats can be substituted. Fritters are not only about meat. Bananas that are very ripe can also be used, though the recipe is slightly different.

 

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35 comments on “Foodie Tuesday: Codfish Fritters (Stamp and Go)

  1. Thank you for the invite to join Foodie Tuesday. I make vegetable fritters sometimes, which are packed full of whatever vegies I have, grated. But I only shallow fry. Have a great week.

  2. Oh another mouth-watering post, Marcia. Those fritters have my name written on them I think. Should I ever be fortunate enough to meet you in person, we will have to share a plate of those wonderful creations. My post today is another that I can assure readers of yours is still a successful enterprise in Central Washington State, we dropped by the cafe just last week.

  3. Hi Marcia,

    Love cod fritters, this looks so yummy!

    I make my own version with fresh corn and it’s so good, also do a nice tropical mango relish which works well with the fish.

  4. Marcia, these look amazing! I haven’t eaten breakfast yet this morning and saw that amazing picture of the fritters! I’m so hungry now! What dipping sauces have you tried with them? If you have 🙂

  5. Thanks for linking up, Jill. I’ll try making veggie ones one of these days.
    Yes, we shallow fry as well but I prefer deep frying because it’s quicker.

  6. I do have a recipe for a mango relish that I plan to try the next time I make fritters.
    I’d also like to try one with fresh corn. That must be so yummy, Noel. Thanks for the relish suggestion.

  7. I’m not sure about upstate but I used to find it in the Korean store and the supermarket in Harlem.
    You could also substitute jalapeno or other type of pepper.

  8. You’ve given me something to think about, Jackie. It’s lovely to meet virtually but even better face to face and over a delicious meal.
    I’m happy to read that that cafe is still packing them in! Wonderful news.

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