Jamaican Saltfish Fritters Stamp and Go

Jamaican Saltfish Fritters Stamp and Go


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold water
  • 3 tablespoons vegetable oil
  • 1 pound salted cod fillets, soaked in cold water for 2 hours and drained
  • 2 medium ripe plantains (about 1 pound), peeled and sliced into 1/4-inch thick rounds
  • Vegetable oil for frying


  • In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually add the cold water and vegetable oil, whisking until smooth. Set aside.
  • Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat to 350°F. Working in batches, dip the plantain slices into the batter, allowing any excess to drip off. Carefully add the coated plantains to the hot oil and fry until golden brown on both sides, about 2 minutes per side.
  • Remove the fried plantains from the skillet and drain on paper towels. Repeat with the remaining plantain slices.
  • In another large skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the salted cod fillets and cook for about 2 minutes per side, or until heated through and slightly crispy. Season with salt and pepper to taste.
  • To serve, place a bed of fried plantains on each plate and top with the warm salted cod fillets. Enjoy immediately!