Stamp and Go
Desalinated, flaked saltfish folded into a scallion-and-scotch-bonnet batter and fried into crisp fritters, one of Jamaica's original fast foods. The name's origin is genuinely disputed between sources: one ties it to 18th-century British naval officers barking the order for a quick meal, another, more commonly repeated, to travelers stamping their feet to hail a vendor and eating fast before moving on.
Seafood
⚠ Contains: Fish, Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1/2 lb (225g) boneless salt cod, soaked overnight
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 egg
- 3/4 cup water or milk
- 1/2 onion, finely diced
- 2 scallions, chopped
- 1 scotch bonnet (or milder chili), finely minced and seeds removed
- 2 sprigs thyme, leaves only
- Black pepper, to taste
- Oil, for frying
Steps
- Soak the salt cod in cold water 8-12 hours, changing the water once or twice, or boil 10-15 minutes, then drain, remove the skin and bones, and flake finely.
- Whisk the flour and baking powder, then whisk in the egg and water or milk to a thick batter.
- Fold in the flaked saltfish, onion, scallion, chili, thyme, and pepper.
- Fry spoonfuls in 350F/175C oil, 2-3 minutes per side until golden.
- Drain and serve hot.