Saltfish Fritters (Stamp and Go)
The Quirky Foodster Team
Ingredients
- Boneless salted cod, soaked overnight and drained — 250 g (9 oz)
- All-purpose flour — 200 g (1 2/3 cups)
- Baking powder — 8 g (1 1/2 tsp)
- Large egg — 1
- Water — 180 ml (3/4 cup)
- Onion, finely diced — 1/2
- Sweet pepper, finely diced — 1/2
- Spring onions, sliced — 2
- Garlic, minced — 1 clove
- Fresh thyme leaves — 1 tsp
- Black pepper, — to taste
- Vegetable oil, for frying — 500 ml (2 cups)
Method
- Simmer the soaked, drained saltfish in fresh water for 12-15 minutes until tender. Drain, cool, and flake finely, removing skin and bones.
- In a bowl, whisk together the flour, baking powder, egg and water to form a smooth, thick batter.
- Fold in the flaked saltfish, onion, sweet pepper, spring onions, garlic and thyme. Season with black pepper (taste before adding salt, as the fish is already salty).
- Heat the oil in a deep pot to 180°C (355°F).
- Drop tablespoon-sized portions of batter into the hot oil in batches of 5-6, frying for 3-4 minutes, turning once, until golden brown.
- Drain on paper towel and serve warm.
Introduction: Known across the Eastern Caribbean as “Stamp and Go”, these saltfish fritters get their name from the days when dockworkers and travellers would grab them quickly from roadside vendors — “stamp” (step) up and “go”.
Cultural Background: Known across the Eastern Caribbean as “Stamp and Go”, these saltfish fritters get their name from the days when dockworkers and travellers would grab them quickly from roadside vendors — “stamp” (step) up and “go”. In Anguilla they are a popular appetizer at parties and roadside stands, prized for their crisp edges and savoury, flaked fish centre.
Tips: Taste the flaked fish before mixing to gauge saltiness; adjust soaking time next time if needed. Keep fritters a consistent size for even cooking.
Variations: Add 1/2 tsp curry powder to the batter for a spiced variation popular in some island households. For a lighter version, pan-fry spoonfuls of batter in a shallow layer of oil instead of deep-frying.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 190°C (375°F) for 6-8 minutes until crisp.
Nutrition: Calories: 95 kcal | Protein: 6 g | Carbohydrates: 10 g | Fat: 3.5 g | Fibre: 0.5 g | Sodium: 320 mg
FAQs:
Q: Why is it called “Stamp and Go”?
A: The name reflects its history as a quick, on-the-go street snack sold to passers-by across the Eastern Caribbean.
Q: Can I use fresh fish instead of salted?
A: Yes, but season the batter with a little extra salt to compensate.
- Boneless salted cod, soaked overnight and drained — 250 g (9 oz)
- All-purpose flour — 200 g (1 2/3 cups)
- Baking powder — 8 g (1 1/2 tsp)
- Large egg — 1
- Water — 180 ml (3/4 cup)
- Onion, finely diced — 1/2
- Sweet pepper, finely diced — 1/2
- Spring onions, sliced — 2
- Garlic, minced — 1 clove
- Fresh thyme leaves — 1 tsp
- Black pepper, — to taste
- Vegetable oil, for frying — 500 ml (2 cups)
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