Jamaican Saltfish fritters, often called “Stamp and Go” or “Flittas” by locals, are a cherished dish in Jamaica. Made with flaked salted codfish, these fritters are mixed into a seasoned batter and fried until golden and crispy. While traditionally enjoyed as a popular breakfast item, they also make a delicious appetizer.
INGREDIENTS
- 1 1/2 cups salted codfish, soaked, boiled, and flaked
- 1 1/2 cups all-purpose flour
- 1 scotch bonnet pepper, de-seeded and finely chopped
- 1/4 cup scallions, finely chopped
- 1/4 cup roma tomato, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1 tsp dried thyme
- 1/2 tsp freshly ground black pepper
- 1/2 tsp all-purpose seasoning
- 1 cup water, adjust for consistency
- Cooking oil, for frying
INSTRUCTIONS
PREPARE THE SALTED CODFISH
Refer to instructions above or use the quick method in the notes to prepare the saltfish.
MAKE THE SALTFISH FRITTERS
- In a large bowl, mix the flour, flaked codfish, scotch bonnet pepper, scallions, diced tomatoes, bell peppers, thyme, and black pepper.
- Gradually add water, stirring until the batter reaches a thick, pancake-like consistency that can coat the back of a spoon.
- Heat oil in a deep skillet or frying pan over medium-high heat, adding enough oil to submerge the fritters. To test the temperature, drop a little batter into the oil; if it sizzles and rises, the oil is ready.
- Using a spoon or a 1/4 measuring cup, scoop and carefully drop portions of batter into the hot oil, shaping each fritter to about the size of a flattened golf ball.
- Fry each fritter for about 2-3 minutes per side, until golden brown and crispy.
- Remove fritters with a slotted spoon and drain on a plate lined with paper towels.
NOTES
Quick Method for Preparing Salted Codfish:
- Rinse the salted codfish under cold running water to remove surface salt.
- Boil the codfish in a pot covered with cold water. Bring to a boil, then simmer for 15-20 minutes until tender.
- Taste a small piece to check saltiness. If too salty, repeat boiling once more. If ready, flake and use in the fritter batter.
This method is a time-saver, though the traditional, longer soaking process removes more salt. The quick method works well if you prefer a bit of saltiness in your fritters.
