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Stamp and go (salt cod fritters)

Emma Sharp
Emma Sharp says the unusual name of these Jamaican fish fritters is thought to have come from customers stamping their feet to get attention!

Stamp and go (salt cod fritters)

Method

1. Soak the salted cod in cold water for 2 hours, then drain.

2. First make the tomato sauce by blending together all the sauce ingredients in a food processor until smooth. Pour the tomato sauce into a small saucepan and simmer gently for 30 minutes.

3. Meanwhile, place the drained salt cod in a small saucepan and cover with cold water. Bring to the boil, reduce heat and simmer for 20 minutes; drain.

4. Rinse the salted cod under cold water until cool enough to handle. Using your fingers break the salt cod into flakes, picking out and discarding any skin and bones.

5. Heat 1 tbsp oil in the small frying pan. Add the chopped onion, spring onion, garlic, tomatoes and Scotch bonnet pepper. Add the thyme leaves, discarding stalk. Fry over a medium heat, stirring often, until onions are softened, around 5-10 minutes.

6. Mix together the flaked salt cod, the fried onion mixture, flour and baking powder. Add just enough cold water to form a thick batter.

7. Heat 2 tbsp of oil in a large frying pan. Once hot add tablespoons of the salt cod mixture, flattening them slightly with the back of a spoon. Fry the fritters until set and golden brown on both sides, around 5-10 minutes. Remove the fritters and drain on kitchen paper. Fry the salt cod mixture in batches until it is all used up.

8. Serve the freshly fried salt cod fritters with the warm spicy tomato sauce.

Comments add a comment

Sparky55 | Posted 14-Apr-08

It is said that "The country people as they travel stop at the wayside and buy these with a slice of bread for a trifle. Hence the name."

Serves: 4

Prep: 25 min, plus 2 hrs soaking
Cook: 1 hr

Ingredients
225g salt cod
1 onion, peeled and finely chopped
1 bunch of Spring onions, trimmed and finely chopped
2 cloves of Garlic, peeled and finely chopped
half a Scotch bonnet pepper, de-seeded and finely chopped
2 Tomatoes
a large sprig of Thyme
3 tbsp vegetable oil
225g plain flour
2 tsp Baking powder
to mix water

Spicy Tomato Sauce

8 Tomatoes, peeled
2 Onions, peeled and chopped
quarter of a Scotch bonnet pepper, de-seeded and finely chopped
1 tbsp white wine vinegar
2 tbsp white sugar
salt and fresh ground black pepper