Transport your taste buds to the sunny shores of Jamaica with these Jamaican Saltfish Fritters—also known as “Stamp and Go”—a beloved Caribbean staple that’s crispy on the outside, tender and savory inside. Made with salted codfish flaked into a spiced batter loaded with fresh veggies and herbs, these fritters are the ultimate snack, breakfast treat, or party appetizer. Bursting with garlic, thyme, and a hint of scotch bonnet heat, they’re simple to make and irresistibly addictive!

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 250 kcal per serving

---

Ingredients

• 200g salted codfish
• 1 1/4 cups all-purpose flour
• 1/2 cup water
• 1/4 cup bell peppers, finely chopped
• 2 spring onions, finely chopped
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 scotch bonnet pepper, finely chopped (seeds removed for less heat)
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1/2 tsp thyme (dried or fresh)
• 1/4 tsp baking powder
• Vegetable oil (for frying)

---

Instructions

1. Desalt the Codfish: Rinse the salted codfish under cold running water to remove surface salt. Place it in a pot of boiling water and boil for 20 minutes to draw out excess salt. Drain, rinse again under cold water, and let cool. Once cool, flake the codfish into small pieces with your fingers or a fork, discarding any bones or skin.
2. Prepare the Batter: In a large mixing bowl, combine the flour, baking powder, ground black pepper, paprika, thyme, minced garlic, chopped onion, bell peppers, spring onions, and scotch bonnet pepper. Mix the dry ingredients and veggies until well incorporated.
3. Form the Batter: Gradually add the water to the mixture, stirring as you go to create a thick, spoonable batter (it should hold its shape but not be too dry). Fold in the flaked codfish gently, ensuring it’s evenly distributed throughout the batter without overmixing.
4. Heat the Oil: Pour vegetable oil into a deep frying pan or skillet to a depth of about 1/2 inch. Heat over medium heat until shimmering and a small drop of batter sizzles vigorously (around 350°F/175°C if using a thermometer).
5. Fry the Fritters: Drop spoonfuls (about 2 tablespoons each) of the batter into the hot oil, working in batches to avoid overcrowding. Fry for 3–4 minutes per side, or until golden brown and crispy. Use a slotted spoon to flip them halfway through.
6. Drain and Serve: Remove the fritters from the oil and drain on a plate lined with paper towels. Serve hot with your favorite dipping sauce, like a tangy mango chutney, pepper sauce, or simple ketchup mixed with hot sauce.

---

Tips for Success

• Adjust the Heat: Scotch bonnet peppers pack a punch—remove the seeds and membranes for milder spice, or omit entirely for a family-friendly version.
• Gluten-Free Swap: Use gluten-free all-purpose flour for a dietary-friendly twist, as popular in many authentic variations.
• Make-Ahead: Prepare the batter up to 24 hours in advance and refrigerate. Fry fresh for the best crunch.
• Oil Temperature: Keep the oil at a steady medium heat to prevent greasy fritters—too hot, and they’ll burn; too cool, and they’ll absorb excess oil.
• Serving Ideas: Enjoy as a hearty breakfast with fried dumplings, as an appetizer at your next gathering, or even in a sandwich for lunch.

---

Why You’ll Love These Fritters

These Jamaican saltfish fritters capture the essence of island cooking with their bold, herbaceous flavors and satisfying crunch, all without needing eggs for that authentic texture. Rooted in Caribbean tradition, they’re a quick, versatile dish that’s perfect for sharing (or not—these disappear fast!). Whether you’re new to saltfish or a seasoned fan, this recipe delivers that nostalgic, seaside vibe right in your kitchen.

Give these a whirl and transport yourself to Jamaica! Share your crispy creations with us using #JamaicanSaltfishFritters on social media. Happy frying!