Saltfish Fritters (aka Stamp and Go)
Ingredients1/2lb of saltfish
1 scotch bonnet pepper
1 clove of garlic
3 cups of flour
pinch of salt
1/2 teaspoon of black pepper
2 cups of water
Oil for frying
PreparationSoak the saltfish in water for half an hour
Chop the garlic, pepper and onion in to small pieces
Flake the fish in to small pieces after it has finished soaking
Seive the flour into a bowl
Stir in the saltfish, onion, garlic, pepper, salt and pepper
Slowly stir in the water, stop adding the water when the mixture has a slightly sloppy consistency.
CookingFill a frying pan about 1/2cm deep with oil and heat. Spoon fritters (about 1 heaped tablespoon of the mixture) in to the pan, fry for 10 minutes, turn over then fry the other side for a further 5 minutes. Repeat until all of the fritters are cooked.
Place the fritters on to a piece of kitchen roll to absorb some of the excess oil
ServingServe on their own or with bread or bully beef.
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