Why This Recipe Works
- Not like the salt fish fritters of many Caribbean islands, this basic Jamaican fashion of fritter lacks baking powder, making a flatter form when shallow-fried—which maximizes the potential for crispy edges.
- Soaking the salt cod ensures that the salt cod will not be too salty and softens it sufficient to flake into smaller items.
Salt fish fritters are a staple of the Caribbean islands. Sometimes made by mixing salt cod with a flour-based batter that’s deep-fried till golden, these savory snacks are a well-liked a part of the every day eating regimen. Salty and spicy with Scotch bonnet pepper, it’s simple to see why these fritters are loved by so many.
Salt cod grew to become a neighborhood staple within the eighteenth century on the peak of the sugar commerce. “West India remedy,” a less expensive type of salt cod, was offered to plantation homeowners as inexpensive nourishment for enslaved employees in alternate for sugar, molasses, rum, and different items that had been traded on the worldwide market. The trans-Atlantic commerce was so strong that the Financial institution of Nova Scotia, which opened for enterprise in Halifax in 1832, expanded to Kingston, Jamaica, in 1889 to particularly help the amount of commerce in rum, sugar, and salt fish popping out of the islands, changing into the primary department of a Canadian financial institution to develop outdoors of its area. One can see how the favored consumption of salt fish is deeply rooted within the area’s historical past and the Triangular Commerce.
In Jamaica, we get pleasure from all types of fritters, however the ones made with salt fish are by far the most well-liked. Paired with a dipping sauce, salt fish fritters are a scrumptious and satisfying option to take the sting off intense starvation, whether or not earlier than a meal, when searching for a fast nosh on the go, or as a easy handed hors d’oeuvre. In Jamaica, there are two distinct variations of salt fish fritters. The primary are extra like a beignet, and mirror the fashion of fritters typical to different islands; these are fluffy, doughy, and light-weight, with the feel and density of a fried dumpling.
This recipe is impressed by the second kind of fritter, a well-liked home made snack known as “stamp and go.” These are flat, crispy, and moveable, which can be considerably apparent from its tongue-in-cheek identify. The flatness of the fritter makes it extra like a blini, however the successful mixture of salt fish and the requisite Jamaican spice trifecta of thyme, Scotch bonnet, and scallion is what makes it so good.
Shallow-fried till the sides are crisp and the facilities are chewy, these snacks are served piping sizzling, although they’re additionally great served at room temperature when correctly ready. The important thing to attaining their signature golden brown exterior and chewy middles is to make sure that the oil within the pan is shallow (solely a half-inch deep) and sizzling sufficient that the fritters cook dinner shortly.
In Jamaica, stamp and go are sometimes served with a spicy candy ketchup or tomato-based cocktail sauce. To steadiness the flavors, nevertheless, we want to serve them with a cool and creamy dipping sauce, like a spiced aïoli or basic remoulade.
Salt Fish Fritters (Stamp and Go)
A successful mixture of salt cod, thyme, Scotch bonnet pepper, and scallion makes these crisp, savory fritters irresistible.
- 1/4 pound (113g) boneless salt cod
- 1/2 medium yellow onion (4 ounces; 113g), finely diced
- 1/2 medium plum tomato (2 ounces; 56g), cored and finely diced
- 1 scallion, finish trimmed and scallions minced
- 1/2 Scotch bonnet (or habanero) pepper, stemmed, seeded, and minced
- 1/2 teaspoon contemporary thyme leaves
- 1 1/2 teaspoons (4.5g) Diamond Crystal kosher salt; for desk salt, use half as a lot my quantity or the identical weight
- Freshly floor black pepper
- 6 3/4 ounces all-purpose flour (191g; about 1 1/2 cups)
- 1 quart vegetable or different impartial oil for frying
- Aïoli or remoulade, for serving
In a big bowl, cowl salt cod fully with chilly water, switch to fridge, and let soak for no less than 8 or as much as 12 hours. Drain and rinse salt cod with chilly water, then switch to reducing board.
Utilizing 2 forks or your arms, flake salt cod into items, ensuring to take away any lingering bones (the precise dimension of the items is versatile, from very positive to greater chunks, relying on desire). Return to massive bowl.
Stir in onion, tomato, scallions, Scotch bonnet, thyme leaves, salt, and a beneficiant grinding of black pepper. Fold in flour.
Stir in 2/3 cup (160ml) water, till a thick and chunky batter is reached. (Add extra water if wanted, 1 tablespoon at a time, to attain correct consistency.)
In a big forged iron skillet or stainless-steel sauté pan, warmth oil (oil ought to measure 1/2-inch deep in skillet) over medium warmth till oil registers 375F (190°C). Working in batches to keep away from crowding the oil, rigorously drop heaping 1-tablespoon-size dollops of batter into oil; be sure that to launch them near the floor to keep away from splashing. Fry fritters till edges flip golden brown, about 2 minutes. Flip fritters and fry till second aspect is golden, about 2 minutes longer (adjusting warmth as wanted to take care of oil temperature between 350 and 375°F (177 to 190°C). Utilizing a spider skimmer or slotted spoon, switch fritters to paper towel-lined sheet tray to empty. Return oil to 375°F (190°C) and repeat with remaining batter; prime up oil as wanted.
Serve sizzling with dipping sauce of selection.
Make-Forward and Storage
The salt cod will be soaked and flaked, then frozen in a sealed bag with the air pressed out for as much as 2 weeks. When prepared to make use of, switch to fridge to defrost for about 24 hours.
Massive forged iron skillet or stainless-steel sauté pan, spider or slotted spoon