These bite-sized fritters - known as ‘stamp and go’, ‘ackra’ or affectionately as ‘flittas’ in Jamaica - are very similar to ‘bacalaitos’ from Puerto Rico but are much smaller.
Ingredients
225g/8ozsalt fish, prepared and flaked, or canned bacalao, drained thoroughly
Mix the prepared salt fish with the rest of the finely chopped seasonings. Mix the baking powder with the flour and then add the salt fish mixture and mix together evenly. Stir in the beaten egg.
Little by little, add the milk or cold water until you have a lumpy batter.
Heat the oil in a large heavy-bottomed skillet and add the annatto to colour it,