📝 About This Recipe
Stamp and Go is a legendary Jamaican street food staple, named for the 18th-century fast-food culture where travelers would 'stamp' their feet to get attention and 'go' with their hot snack. These savory fritters are a masterclass in texture, featuring a shatteringly crisp exterior and a tender, seasoned interior packed with flaked salted cod. Infused with the aromatic heat of Scotch bonnet peppers and fresh scallions, they represent the vibrant, bold heart of Caribbean home cooking.
🥗 Ingredients
The Saltfish Base
- 1/2 lb Salted Cod (Saltfish) (dried and salted)
- 4 cups Water (for boiling)
The Batter
- 2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder (for lift and lightness)
- 1/2 teaspoon Granulated sugar (to balance the salt)
- 1 1/2 cups Cold water (adjust for consistency)
Aromatics and Spice
- 3 stalks Scallions (finely chopped)
- 1/2 medium Yellow onion (finely minced)
- 1 small Tomato (seeded and finely diced)
- 1/2 piece Scotch bonnet pepper (deseeded and minced; use gloves!)
- 1 teaspoon Fresh thyme (leaves only, chopped)
- 2 cloves Garlic (pressed or minced)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Paprika (for color)
For Frying
- 1 cup Vegetable oil (or as needed for shallow frying)
👨🍳 Instructions
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1
Prepare the saltfish by soaking it in cold water for at least 4 hours or overnight to remove excess salt. Change the water once or twice during this process.
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2
Drain the soaking water and place the fish in a pot with fresh water. Bring to a boil and simmer for 15-20 minutes until the fish is tender. Drain and let it cool.
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3
Once cool, use your fingers or a fork to flake the fish into very small pieces. Ensure you remove any stray bones or skin.
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4
In a large mixing bowl, whisk together the flour, baking powder, sugar, black pepper, and paprika until well combined.
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5
Stir in the flaked saltfish, chopped scallions, onions, tomatoes, Scotch bonnet, garlic, and thyme. Ensure the fish and aromatics are evenly coated in the flour mixture.
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6
Gradually pour in the cold water while stirring. The batter should be thick enough to hold its shape but thin enough to pour slowly—similar to heavy pancake batter.
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7
Let the batter rest for 10 minutes. This allows the flour to hydrate and the flavors to meld together beautifully.
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8
Heat about 1/2 inch of oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat. To test if it's ready, drop a tiny bit of batter in; it should sizzle immediately.
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9
Carefully drop tablespoons of the batter into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and lead to greasy fritters.
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10
Fry for 3-4 minutes on the first side until the edges are golden brown and crisp.
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11
Flip the fritters and cook for another 2-3 minutes on the second side until they are a deep golden brown all over.
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12
Remove the fritters with a slotted spoon and drain them on a wire rack set over paper towels to maintain their crunch.
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13
Serve immediately while hot and crispy.
💡 Chef's Tips
For the ultimate crunch, ensure your water is ice-cold when mixing the batter. If the fritters are too salty, you may not have boiled the fish long enough; if too bland, add a pinch of salt to the batter. Use a cast-iron skillet for even heat distribution and the best crust. Control the heat by removing the seeds and white membrane from the Scotch bonnet pepper. Don't make the fritters too large, or the middle will be doughy while the outside burns.
🍽️ Serving Suggestions
Serve as a breakfast side with Jamaican fried dumplings (Johnny Cakes). Pair with a spicy dipping sauce made of mayo, lime juice, and a dash of hot sauce. Enjoy as an appetizer alongside a cold Red Stripe beer or a glass of Sorrel. Serve with slices of fresh avocado (pear) to creaminess that offsets the spice. Pack them for a picnic; they are one of the few fried foods that still taste great at room temperature.