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Authentic Stamp and Go Recipe Jamaica, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
These Jamaican codfish fritters are a popular fast food typically eaten for breakfast, but they can also be served as a snack or an appetizer. Shreds of salted cod mixed with diced scallions, onions, tomatoes, and garlic are incorporated into a simple batter made with flour, water, and sometimes eggs. The only seasonings used are black pepper, thyme, and Scotch bonnet pepper — no stamp and go is complete without these three. Spoonfuls of batter are then carefully dropped into hot oil and fried until golden and crispy, and they are placed on paper towels to drain once finished. Whether served alone or with other types of fritters, they always come with a side of dipping sauce.
Cooking tips
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ingredients
The traditional choice for Jamaicans is salted cod, although any salt-cured fish will probably be good enough. Also, the batter can be made with or without eggs, and water can be substituted with milk. Young onions like scallions, green onions, and spring onions are suitable alternatives for the Jamaican-grown escallion, while any spicy hot chili pepper can be used instead of the Scotch bonnet. -
method
The purpose of soaking salted cod overnight is to rehydrate it and remove excess salt. If you're in a hurry, take a shortcut and boil the fish in fresh water for five minutes. Repeat this step four more times but make sure that each time you put the fish in clean water. Sauté the onions before adding them to the batter. Doing this will give the fritters a softer texture. If you're using eggs, another ... Read more
Stamp and Go
PREP 1h
COOK 20min
RESTING 12h
READY IN 13h 20min
This is the classic recipe for stamp and go. It calls for all the typical ingredients and seasonings, such as Scotch bonnet pepper, black pepper, thyme, scallions, tomatoes, onions, and garlic. The salted cod should be soaking overnight, so take that into account, and the batter is made with eggs. Serve the fritters hot with a sauce for dipping.
Ingredients
1/4 lb (110g) salted cod
6 tbsp boiling water
1/2 cup (60g) all-purpose flour
3/4 tsp baking powder
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 tbsp seeded and chopped Scotch bonnet pepper
1 tbsp finely chopped escallion, salt, and freshly ground black pepper
1/2 tsp finely chopped fresh thyme or dash of dried leaf thyme
2 large eggs, separated
2 plum tomatoes
vegetable oil, for deep frying
Preparation
Step 1/6
The night before, leave the codfish to soak in water overnight. The following day, drain the water, then pour over with boiling water and drain again. Save the water for later.
Step 2/6
To a large bowl, add the flour and baking powder, then gradually pour in the reserved water. Stir until you get a homogeneous mixture.
Step 3/6
Now, rinse the fish in cold water, remove the skin and the bones, and crumble the meat into flakes.
Step 4/6
Add the fish, onions, tomatoes, garlic, pepper, escallion, salt, black pepper, thyme, and egg yolks to the bowl with flour. Stir to combine all the ingredients.
Step 5/6
Take a deep skillet for frying, add the oil, and heat it to 350-375ºF/180-190°C. Separately, beat the egg whites until stiff and fold them into the mixture.
Step 6/6
Drop spoonfuls of batter into the oil. Fry until golden and crisp. When done, place on paper towels to drain.
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