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Jamaican Saltfish Fritters (Stamp and Go)

Updated: Jun 13, 2021

Saltfish fritters also known as stamp and go are delicious, filling, and can be eaten on the go for breakfast, as a snack, or served as an appetizer.

My saltfish fritters recipe has only 8 ingredients, is bursting with flavor, and is so good, I’ve eaten a handful and almost “accidentally” forgotten to share the rest. Despite using two different types of peppers, the final result isn’t as spicy as it may seem but, you can remove the peppers or add more depending on your spice tolerance. This recipe takes about 45 minutes from start to end. One shortcut (if the saltiness doesn’t bother you) is rinsing the fish under cold water until some of the salt has been removed and then proceeding to Step 2. The saltfish can also be swapped out for sausages, shrimp, bacon, or a protein substitute. So let’s get to cooking. Have fun and enjoy!

Servings: 15 fritters


½ lb Saltfish

2 cups All-Purpose Flour

1 small Onion (or ½ large onion)

1 clove Garlic

1 stalk Thyme

½ Scotch Bonnet Pepper (Deseeded)

½ Jalapeno (Deseeded)

2tsp Black Pepper

1 ½ cups Cold Water

½ cup Cooking Oil


1. Place saltfish in a pot and cover with water. Boil over medium-high heat for 15

minutes. After 15 minutes drain the water, re-fill and boil for another 15 minutes.

2. While saltfish cooks, finely chop the onion, garlic, jalapeno, and scotch bonnet peppers. Remove the thyme leaves and chop.

3. When the saltfish is cooked drain the water and rinse the saltfish under cold water to cool. Flake the fish into bite-sized pieces.

4. Combine dry ingredients (flour and baking powder) in a medium-sized bowl. Add chopped vegetables from Step 2, flaked saltfish, and black pepper to flour. Stir to combine.

5. Pour in water, mix till lumpy and evenly combined.

6. Heat oil in a skillet. When hot, drop the saltfish fritter mix by the spoonful into the skillet.

TIP: I use two spoons, one for scooping and the other to help remove any excess from the first spoon.

7. Fry on each side until golden brown. Once cooked drain the fritters on a paper towel-lined plate. Serve warm.

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