authentic saltfish fritters

Jamaican Saltfish fritters also known as &quot;Stamp and Go&quot; (or Flittas, as many Jamaicans would call it) are a beloved Jamaica dish. They are made from salted codfish that is flaked and mixed into a flavorful batter, then deep fried until golden and crispy.

Jamaican Saltfish Fritters

codfish

all-purpose flour

scotch bonnet pepper (de-seeded and finely chopped)

scallions (finely chopped)

roma tomato (diced)

green bell pepper (diced)

red bell pepper (diced)

thyme

tsp black pepper

tsp all-purpose seasoning

water (adjust for consistency)

Cooking Oil (for frying)

See preparation instructions above &quot;How to Prepare Saltfish&quot; or see the quick preparation method below in notes.

Prepare the Salted Codfish

In a large mixing bowl, combine the all-purpose flour, flaked codfish, finely chopped scotch bonnet peppers, scallions, diced bell peppers, diced tomato, thyme leaves and freshly ground black pepper.

Gradually add water, a little at a time while stirring to achieve a thick, pancake-like batter consistency. The batter should coat the back of a spoon.

Heat cooking oil in a deep skillet or frying pan over medium-high heat, with enough oil to submerge the fritters. Test the oil&#39;s readiness by dropping a small amount of batter into it. If it sizzles and rises to the surface, the oil is hot enough.

Using a spoon or 1/4 measuring cup, scoop up a portion of the batter and carefully drop it into the hot oil, forming each fritter to be about the size of a flattened golf ball.

Fry the fritters until they are golden brown on one side (approximately 2-3 minutes), then carefully flip them using a spatula and continue frying until the other side is golden brown and crispy.

Use a slotted spoon or tongs to remove the fritters from the oil, allowing them to drain on a plate lined with paper towel to remove excess oil.

Make the Saltfish Fritters

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Jamaican Saltfish Fritters

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