Stamp & Go

Name: Stamp & Go
Cook time: 45 min
Total time: 45 min
Yield: Makes about 24
Cuisine: Americas
Ingredients: 1 onion, finely chopped; ½ tsp salt; 250 g/8 oz dried salt cod, prepared as above (or tinned bacalao, drained); 2½ tsp butter or margarine, melted; 1 tsp annato oil (this is optional as it is mainly for colour) or cooking oil; 125 g/1 cup plain flour; 135 ml/½ cup milk or water; vegetable oil, for frying; 2 tbsp vegetable oil; ½ whole scotch bonnet or other hot chilli pepper, de-seeded and chopped, or a dash of Walkerswood Scotch Bonnet Pepper Sauce or Jonkanoo Pepper Sauce; 1 egg, lightly beaten; 1 tsp baking powder

Saltfish Fritters

Preparation info

Makes about
24

Difficulty
Easy
Ready in
45 min

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

Fritters are made about the size of the average jam-jar top. They are served with or without a spicy sauce or dip. With this basic recipe, you can substitute crab or corned beef for the saltfish.

Ingredients

250 g/8 oz dried salt cod, prepared as above (or tinned bacalao, drained)
1 tsp

Americas
Starter
Pescatarian

Method

Drain the cod and remove all bones and skin. Flake the flesh. Heat the annato or cooking oil in a pan and saute the onion. Set aside. Sieve the flour, baking powder and salt into a large mixing bowl. Add the beaten egg, milk or water and melted butter or margarine. Mix together well. Add the onion, 2 tbsp