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Ingredients
  • All Purpose Flour - 1 lb.
  • Salt - To Taste
  • Salted Codfish - 8 ozs.
  • Scallions - 2 stalks
  • Scotch Bonnet Pepper - 1
  • Cooking Oil - Use your favorite

METHOD:

In large bowl, sift flour once. Slice scallion, including green tops, thinly. Slice pepper in thin slivers. Add scallion, pepper, a dash of salt, and flaked fish to bowl. Mix with enough iced water to make a pourable batter.

Place a large skillet on high heat and pour oil ½ “ deep. Heat until there are slight ripples on the top of the oil. Drop the batter by tablespoonfuls in oil and cook on both sides till golden-brown.

Drain on absorbent paper. Serve hot.

Makes 60.

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Lets-Cook-Jamaican-Stamp-and-Go-The-Batter-1
Preparing The Batter
Lets-Cook-Jamaican-Stamp-and-Go-Soaking-Saltfish-2
Soaking The Saltfish
 
Lets-Cook-Jamaican-Stamp-and-Go-Frying-Fritters-3
Frying The Fritters