Jamaican Saltfish Fritters
Jamaican Saltfish Fritters are one of the pinnacles to Jamaican cuisines known to many. This easy breakfast treat is a favorite of my family. Ingredients include salt cod and a flour-based batter combined and fried until golden brown.
As I continue my cooking journey and think of new recipes to try, Jamaican Saltfish Fritters were a long time coming.
The key to a good saltfish fritter batter is lots of saltfish or codfish as some know it.
What makes it even better is the variety of seasonings added to the mixture.
This recipe is hands-down a favorite in my family.
When I was with my mom in Jamaica, my little brother would ask my mom almost every day to make some saltfish fritters.
And I’d benefit from those everyday nagging by my little brother because she’d always make enough for both of us.
Now that I’ve moved out and got to make my own food, I decided to make some saltfish fritters for old-time sake.
And so you know how great these fritters are; whenever I make them, my husband’s face lights up because of how much he loves them.
What are Saltfish Fritters?
Saltfish fritters, aka Stamp and Go, is a fritter-type recipe made with salt cod mixed into a flour-based batter.
It is then fried in hot oil in small or large portions and served as a popular Jamaican breakfast.
The name ‘Stamp and Go’ originated in the 18th century when officers from British sailing boats would order a quick meal they’d say, “stamp and go!”.
Ingredients To Use
One of the main ingredients in this recipe is saltfish or salted cod, for those who know it as such.
Saltfish is cod that have been preserved by drying and salting.
The trading of cod dates back hundreds of years ago, and in today’s world, in the Atlantic and Mediterranean, cod is used in many cuisines.
- Saltfish: boneless or bone-in saltfish
- Vegetables/Seasoning: onion, garlic, escallion, scotch bonnet pepper, thyme, sweet peppers, tomato
- Flour: all-purpose flour is what I used.
- All-purpose seasoning
- Fish Seasoning
- Salt
- Water
- Vegetable Oil
Note: Some saltfish fritter recipes may call for eggs and baking powder.
These ingredients are optional, as the water and flour act the same to help combine the ingredients well.
How To Make Jamaican Saltfish Fritters
When frying your fritter batter, the size is up to you.
I made large fritters for this recipe since we had them for breakfast.
Steps:
- In a medium pot, add water and saltfish. Place on medium heat, uncovered, and bring to a boil. Allow to boil for 5-10 minutes.
- Add onion, garlic, bell peppers, escallion, tomato, thyme, and scotch bonnet pepper in a bowl.
- Sift flour over chopped seasoning. Add water and mix to combine ingredients.
- Add salt, fish seasoning, and all-purpose seasoning to the batter. Stir to combine.
- Remove saltfish from boiling water, then place under running water to cool. Remove saltfish from the bone and flake it into pieces.
- Add flaked saltfish to the batter and combine.
- Add oil to a large frying pan over medium heat. Add ¼ cup of batter to hot oil and fry until the outer edges become golden brown. Flip to repeat.
- Remove from the pan and drain on a paper towel.
- Serve.
When I made these recently, I had my father-in-law try them, and he was impressed by how good they were.
That made me feel so good because who doesn’t like to hear their cooking is good?
He also reminded me that back in his days, they would call these types ‘baby fritters’ because the batter was fried runny instead of a thick consistency.
Of course, if you’re feeding toddlers fritters, be mindful of certain ingredients like bones in the fish and spicy peppers.
Serving Suggestions:
You can enjoy these fritters as is or with some other classic Jamaican dish like:
- Cabbage and saltfish
- Salt Mackerel in tomato sauce
- Fried plantains
- Calaloo
- Ackee and Saltfish
- Steamed Vegetables
Tips For Making Saltfish Fritters
Here are some guidelines when making these delicious treats:
- If the batter is too thick, gradually add small amounts of water for a smoother mixture.
- If the batter is too runny, add one tablespoon of flour to thicken.
- Fry your fritters in batches to prevent using a lot of oil. You can start with 3 tablespoons of oil and add gradually from there.
- Always boil your saltfish to remove the added salt used as a preservative for the fish. You may taste-test a piece of the fish to determine the levels of saltiness.
- Feel free to omit the scotch bonnet pepper if you’re not into spicy food or serving children.
- Adding baking powder is optional, which some use as a raising agent, but the fritter will increase in volume either way.
Storage Tips
Store leftover fritters in an airtight container and keep them in your refrigerator for 1-2 days. Reheat in the microwave for 30 seconds.
Other Fritter Recipes:
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Jamaican Saltfish Fritters
Ingredients
- ¾ cup saltfish flaked
- ½ cup onion diced
- 3 cloves garlic minced
- ¼ cup bell peppers chopped
- 1 small tomato diced
- 1 scotch bonnet pepper seeds removed, sliced
- 2 stalks escallion finely chopped
- 2 tsp fresh thyme leaves
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp fish seasoning
- 1 tsp all-purpose seasoning
- ½ cup water
- Vegetable oil
Instructions
- In a medium pot, add water and saltfish. Place on medium heat, uncovered, and bring to a boil. Allow to boil for 5-10 minutes.
- Add onion, garlic, bell peppers, escallion, tomato, thyme, and scotch bonnet pepper in a bowl.
- Sift flour over chopped seasoning. Add water and mix to combine ingredients.
- Add salt, fish seasoning, and all-purpose seasoning to the batter. Stir to combine.
- Remove saltfish from boiling water, then place under running water to cool. Remove saltfish from the bone and flake it into pieces.
- Add flaked saltfish to the batter and combine.
- Add oil to a large frying pan over medium heat. Add ¼ cup of batter to hot oil and fry until the outer edges become golden brown. Flip to repeat.
- Remove from the pan and drain on a paper towel.
- Serve.
Notes
Notes for Making Saltfish Fritters
- If the batter is too thick, gradually add small amounts of water for a smoother mixture.
- Fry your fritters in batches to prevent using a lot of oil. You can start with 3 tablespoons of oil and add gradually from there.
- If the batter is too runny, add one tablespoon of flour to thicken.
- Always boil your saltfish to remove the added salt used as a preservative for the fish. You may taste-test a piece of the fish to determine the levels of saltiness.
