Jamaican Stamp and Go (Codfish Fritters) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is from the Betty Crocker International Cookbook, with a few changes we made to suit our taste buds. The introduction explains that these are named for the fact that, before electricity was commonplace, fritters were purchased at take-out stands, wrapped in paper and stamped 'paid'. The locals then took their fritters home or to the beach for eating. Ingredients:
8 ounces cod fish fillets |
2 medium onions, chopped |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
vegetable oil (for frying) |
1 cup all-purpose flour |
3/4 cup milk |
1 egg |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon vegetable oil |
1 tablespoon scotch bonnet pepper, minced (you can use jalapeno pepper) |
1 garlic clove, minced |
Directions:
1. Heat fish and just enough water to cover to boiling. Reduce heat, cover, and simmer until fish flakes easily with fork, about 5 to 7 mimutes; drain. Cool and flake.
2. Cook and stir onions in 2 tablespoons oil until tender.
3. Heat vegetable oil (about 1 1/2 inches high) in a small stock pot to about 360°F.
4. Beat together the flour, milk, egg, baking powder, salt, 1 teaspoon oil, minced pepper, and garlic with hand beater until smooth. Stir in flaked fish and cooked onions.
5. Drop by level tablespoons into hot oil. Fry for about 5 to 6 at a time until golden brown, turning once, about 4 minutes. Drain on paper towels.
6. Serve withy tartar sauce and lemon wedges, if desired.
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