Salt Fish Fritters


Preparation info

  • Makes about


    • Difficulty


    • Ready in

      1 hr 5

Appears in

Eat Caribbean

Eat Caribbean

By Virginia Burke

Published 2005

  • About

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.


  • 225 g/8 oz salt fish, prepared and flaked, or canned bacalao, drained thoroughly
  • 3


  1. 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.
  2. Little by little, add the milk or cold water until you have a lumpy batter.
  3. Heat the oil in a large heavy-bottomed skillet and add the annatto to colour it,