STAMP AND GO (Jamaican salt cod fritters, serving 6)

Appetizers, fritters, stamp and go 1 OLYMPUS DIGITAL CAMERA

6 ounces dried salt cod (bacalau or bacalao)

cold water to cover

1 cup all-purpose flour

1 teaspoon baking powder

2 teaspoons ground black pepper

½ cup water

1 large tomato, chopped

2 green onions, chopped

vegetable oil for frying

Sauce au chien  to accompany (optional)


1. Soak the cod in cold water to cover overnight to rehydrate it and remove excess salt.

2. Remove any bones and skin. Flake and shred the fish into small pieces and set it aside.

3. Sift flour, baking powder and pepper into a large bowl. Add the diced tomatoes, green onions and flaked cod. Pour in ½ cup water and stir until everything is blended.

4. Heat ¼ inch of oil in a large, heavy skillet over medium heat. When the oil is hot, drop rounded spoonfuls of batter into the skillet. Fry on each side until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot with sauce au chien on side.


adapted from


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