Salt Fish Fritters (Stamp and Go) Recipe - 华体会体育推荐

Why This Recipe Works

Unlike the salt fish fritters of many Caribbean islands, this classic Jamaican style of fritter lacks baking powder, creating a flatter shape when shallow-fried—which maximizes the potential for crispy edges.
Soaking the salt cod guarantees that the salt cod won't be too salty and softens it enough to flake into smaller pieces.

咸鱼浪费我是加勒比地区的主食slands. Typically made by mixing salt cod with a flour-based batter that is deep-fried until golden, these savory snacks are a popular part of the daily diet. Salty and spicy with Scotch bonnet pepper, it’s easy to see why these fritters are enjoyed by so many.

Salt cod became a local staple in the eighteenth century at the height of the sugar trade. “West India cure,” a cheaper form of salt cod, was sold to plantation owners as affordable nourishment for enslaved workers in exchange for sugar, molasses, rum, and other goods that were traded on the global market. The trans-Atlantic trade was so robust that the Bank of Nova Scotia, which opened for business in Halifax in 1832, expanded to Kingston, Jamaica, in 1889 to specifically support the volume of trade in rum, sugar, and salt fish coming out of the islands, becoming the first branch of a Canadian bank to expand outside of its region. One can see how the popular consumption of salt fish is deeply rooted in the region’s history and the Triangular Trade.

In Jamaica, we enjoy all kinds of fritters, but the ones made with salt fish are by far the most popular. Paired with a dipping sauce, salt fish fritters are a delicious and satisfying way to take the edge off intense hunger, whether before a meal, when looking for a quick nosh on the go, or as a simple passed hors d’oeuvre. In Jamaica, there are two distinct versions of salt fish fritters. The first are more like a beignet, and mirror the style of fritters typical to other islands; these are fluffy, doughy, and light, with the texture and density of a fried dumpling.

Slotted spatula removing fritters from a frying pan. — Serious Eats / Karina Matalon

This recipe is inspired by the second type of fritter, a popular homemade snack called “stamp and go.” These are flat, crispy, and portable, which may be somewhat obvious from its tongue-in-cheek name. The flatness of the fritter makes it more like a blini, but the winning combination of salt fish and the requisite Jamaican spice trifecta of thyme, Scotch bonnet, and scallion is what makes it so good.

Shallow-fried until the edges are crisp and the centers are chewy, these snacks are served piping hot, though they are also wonderful served at room temperature when properly prepared. The key to achieving their signature golden brown exterior and chewy middles is to ensure that the oil in the pan is shallow (only a half-inch deep) and hot enough that the fritters cook quickly.

In Jamaica, stamp and go are often served with a spicy sweet ketchup or tomato-based cocktail sauce. To balance the flavors, however, we prefer to serve them with a cool and creamy dipping sauce, like a spicedaïolior classicremoulade.

Salt Fish Fritters (Stamp and Go)

Prep30 mins

Cook40 mins

Soaking Time8 hrs

Total9 hrs 10 mins

服务6

A winning combination of salt cod, thyme, Scotch bonnet pepper, and scallion makes these crisp, savory fritters irresistible.

1/4 pound (113g) boneless salt cod
1/2 medium yellow onion (4 ounces; 113g), finely diced
1/2 medium plum tomato (2 ounces; 56g), cored and finely diced
1 scallion, end trimmed and scallions minced
1/2 Scotch bonnet (or habanero) pepper, stemmed, seeded, and minced
1/2 teaspoon fresh thyme leaves
1 1/2 teaspoons (4.5g) Diamond Crystal kosher salt; for table salt, use half as much my volume or the same weight
Freshly ground black pepper
6 3/4 ounces all-purpose flour (191g; about 1 1/2 cups)
1 quart vegetable or other neutral oil for frying
Aïoliorremoulade, for serving

In a large bowl, cover salt cod completely with cold water, transfer to refrigerator, and let soak for at least 8 or up to 12 hours. Drain and rinse salt cod with cold water, then transfer to cutting board.

Serious Eats / Karina Matalon
Using 2 forks or your hands, flake salt cod into pieces, making sure to remove any lingering bones (the exact size of the pieces is flexible, from very fine to bigger chunks, depending on preference). Return to large bowl.

Serious Eats / Karina Matalon
Stir in onion, tomato, scallions, Scotch bonnet, thyme leaves, salt, and a generous grinding of black pepper. Fold in flour.

Serious Eats / Karina Matalon
Stir in 2/3 cup (160ml) water, until a thick and chunky batter is reached. (Add more water if needed, 1 tablespoon at a time, to achieve proper consistency.)

Serious Eats / Karina Matalon
In a large cast iron skillet or stainless steel sauté pan, heat oil (oil should measure 1/2-inch deep in skillet) over medium heat until oil registers 375F (190°C). Working in batches to avoid crowding the oil, carefully drop heaping 1-tablespoon-size dollops of batter into oil; make sure to release them close to the surface to avoid splashing. Fry fritters until edges turn golden brown, about 2 minutes. Flip fritters and fry until second side is golden, about 2 minutes longer (adjusting heat as needed to maintain oil temperature between 350 and 375°F (177 to 190°C). Using a spider skimmer or slotted spoon, transfer fritters to paper towel-lined sheet tray to drain. Return oil to 375°F (190°C) and repeat with remaining batter; top up oil as needed.

Serious Eats / Karina Matalon
Serve hot with dipping sauce of choice.

Serious Eats / Karina Matalon

Make-Ahead和存储

The salt cod can be soaked and flaked, then frozen in a sealed bag with the air pressed out for up to 2 weeks. When ready to use, transfer to refrigerator to defrost for about 24 hours.

Special Equipment

Large cast iron skillet or stainless-steel sauté pan, spider or slotted spoon