47 Stamp and Go:  Jamaican Saltfish Fritters March 2018

Stamp and Go:  Jamaican Saltfish Fritters


1/2 pound salt cod

2 tablespoons annatto oil

1 cup onion, finely chopped

1 cup flour

1 teaspoon double acting baking powder

1/2 teaspoon salt

1 egg, lightly beaten

3/4 cup milk

1 tablespoon melted butter

2 teaspoons Habanera chilies, finely chopped

vegetable oil


Soak, rinse and drain the cod to remove the salt. (day before)

Boil the fish until it flakes.  Strain well. REmove any skin or bones.

Heat the annatto oil in a skillet and saute the onions.  Remove from the heat.

Sift together the flour, baking pwder and salt in a deep bowl.  Make a well and pour the egg, milk, and butter in.  Mix only enough to blend then add the onions and the oil.  the flaked cod and the chilies.  Stir until the ingredients are well mixed.

Drop the batter a tablespoon or so at a time into hot oil.  Do not crowd the cakes.  The batter will spread quickly.

Fry for about 3or 4 minutes turning them until they are golden brown on both sides