Salt Fish Fritters (Jamaican Stamp N' Go) |
|
 |
Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Soak salt fish or codfish overnight. This is the Jamaican version as I know it for Bacalaitos. I am sure this recipe is not the absolutely correct but it is good, found it tucked in a folder with my recipes to post, to try or both. Ingredients:
1/4 lb salt cod fish |
6 tablespoons boiling water |
1/2 cup all-purpose flour |
1 onion, finely chopped |
1 garlic clove, finely chopped |
2 tablespoons scotch bonnet peppers (seeded & chopped) or 2 tablespoons jalapeno peppers |
1 tablespoon finely chopped chives |
salt & freshly ground black pepper |
1/2 teaspoon finely chopped fresh thyme |
2 eggs, separated |
vegetable oil (for deep frying) |
1 teaspoon tarragon vinegar |
Directions:
1. Soak salt codfish in water several hours, or preferably overnight.
2. Drain; pour the boiling water over fish and cool.
3. Drain off water and slowly combine it with flour in a bowl, stirring until mixture is smooth.
4. Rinse fish in fresh cold water, remove any skin and bones, then shred very finely.
5. Add fish, onion, garlic, Scotch Bonnet or jalapeno pepper, chives, salt, black pepper, thyme and egg yolks to flour mixture.
6. Stir until combined.
7. Heat oil in a deep skillet to 375F (1 90C or until a 1 inch bread cube turns golden brown in 50 seconds.
8. Beat egg whites until stiff but not dry; fold into fish mixture along with vinegar.
9. Drop this batter by tablespoons into hot oil; fry until golden brown.
10. Drain on paper towels and serve hot.
|
|