Jamaican saltfish fritters, also known as “Stamp and Go,” are crispy, golden fritters made from salted codfish, flour, and a punchy blend of Scotch bonnet pepper, scallions, and thyme. They’re a beloved street food and breakfast staple in Jamaica, prized for their crunchy exterior and savory, flaky interior. This recipe delivers that authentic flavor with a simple batter that fries up quickly, making them perfect for any meal of the day.
Ingredients
- 8 oz (225 g) salted codfish (saltfish)
- 1 cup (125 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp black pepper
- 1/4 tsp ground allspice (optional)
- 1/2 cup (120 ml) water (or more as needed)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 scallions, thinly sliced (white and green parts)
- 1 small Scotch bonnet pepper, seeded and minced (or 1/2 tsp habanero hot sauce)
- 1 sprig fresh thyme, leaves only (about 1/2 tsp)
- 1 tbsp (15 ml) vegetable oil, plus more for frying
Instructions
- Soak the saltfish: Rinse the salted cod under cold water to remove surface salt. Place it in a bowl, cover with cold water, and refrigerate for 6-8 hours or overnight, changing the water 2-3 times. This removes excess salt and rehydrates the fish. (If short on time, you can simmer the fish in water for 10-15 minutes, then drain and cool.)
- Flake the fish: Drain the soaked fish and pat dry. Remove any bones or skin, then flake the fish into small pieces with a fork. You should have about 1 cup of flaked fish.
- Make the batter: In a mixing bowl, whisk together the flour, baking powder, black pepper, and allspice (if using). Add the flaked fish, onion, scallions, Scotch bonnet pepper, and thyme. Pour in 1/2 cup (120 ml) water and the 1 tbsp oil. Stir until just combined—the batter should be thick and drop from a spoon, not runny. Add a little more water if needed, 1 tablespoon at a time, until it reaches a dropping consistency.
- Heat the oil: In a deep skillet or Dutch oven, pour in about 1 inch (2.5 cm) of vegetable oil. Heat over medium-high until a small drop of batter sizzles immediately (about 350°F / 175°C if you have a thermometer).
- Fry the fritters: Drop spoonfuls of batter (about 2 tablespoons each) into the hot oil, flattening them slightly with the back of the spoon. Do not overcrowd—fry in batches of 4-5. Cook for 2-3 minutes per side, until golden brown and cooked through. The internal temperature of the fritters should reach 145°F (63°C) as the safe minimum for fish, checked with a food thermometer.
- Drain and serve: Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter. Serve hot.
Tips
- Desalting is key: Don’t skip the soaking—saltfish is heavily cured. If you taste the batter and it’s too salty, rinse the flaked fish under cold water and pat dry again before adding.
- Scotch bonnet heat: Scotch bonnet peppers are very hot. Wear gloves when handling, and seed them to reduce heat. For a milder version, use only a quarter of the pepper or substitute with a jalapeño.
- Batter consistency: The batter should be thick enough to hold its shape when dropped. If it’s too thin, the fritters will be flat and greasy; add a little more flour.
- Oil temperature: If the oil is too hot, the outside will brown before the inside cooks. If too cool, the fritters absorb oil. Use a thermometer for best results.
Serving Suggestions
Serve these fritters hot with a side of avocado slices, a squeeze of fresh lime, or a spicy mango chutney. They’re also fantastic alongside a bowl of hearty Jamaican pumpkin soup or as a filling for a breakfast sandwich with fried egg. For a classic Jamaican pairing, enjoy them with a cold ginger beer or a cup of strong coffee.
Variations
- Add vegetables: Fold in 1/2 cup of finely grated carrots, zucchini, or corn kernels for extra moisture and sweetness.
- Make it gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.
- Add a kick: Increase the Scotch bonnet pepper or add a dash of hot sauce to the batter for extra heat.
- Baked version: For a lighter option, drop spoonfuls onto a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and cooked through.
Storage and Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until crisp. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it makes them soggy. These fritters also freeze well for up to 1 month—freeze in a single layer, then transfer to a freezer bag. Reheat from frozen in a 375°F (190°C) oven for 10-12 minutes.
Frequently Asked Questions
Can I use fresh cod instead of salted? Yes, but you’ll need to add salt to the batter. Use 8 oz (225 g) fresh cod, poach it in simmering water for 5-7 minutes until flaky, then flake and season the batter with 1/2 tsp salt (or to taste).
What if I can’t find salted codfish? Look for it in Caribbean or Latin grocery stores, or online. If unavailable, you can use canned mackerel or tuna, but the flavor will be different. Rinse canned fish well and reduce added salt.
How do I know when the oil is hot enough? Drop a tiny piece of batter into the oil—if it sizzles and rises to the surface immediately, the oil is ready. Alternatively, use a kitchen thermometer: 350°F (175°C) is ideal.
Why are my fritters greasy? This usually happens when the oil isn’t hot enough or the batter is too thin. Make sure the oil is at the right temperature, and add a little more flour to thicken the batter if needed.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 2 hours ahead and keep it refrigerated. Stir well before frying, as the flour may settle.
Are these fritters safe for pregnant women? Since the fish is cooked thoroughly to 145°F (63°C), it is safe. However, if you have concerns about sodium intake, remember that saltfish is high in sodium—soak it well and consider a low-sodium alternative if needed.
Related
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- Pakora with Green Chutney: Crispy Fritters Recipe
- Pakora Sauce Recipe (Crispy Onion Bhaji Dip)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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