Stamp and Go! {Jamaican Codfish Fritters} for #SundaySupper

Feb 3, 2013 by

Today is a BIG #SundaySupper. Its Superbowl Sunday and we have so many good dishes for this spectacular occasion. It’s spectacular for a few reasons. If you love American Football, then you’ve probably been eagerly anticipating this day. If you love food, well there will certainly no shortage of food today. If you’re like me, you’ll be looking forward to the Superbowl commercials and the half-time performance. Yes, that really is all that I’m looking forward to. Well that and these Jamaican Codfish Fritters! It’s a wonderful snack or side dish/appetizer and is one of my favourite Jamaican treats. My Grandmother used to make these fritters for me. I just loved them. The saltiness of the Codfish will always win me over. I made them for the first time and now I’m in fritter heaven!

 

Stamp & Go_Codfish Fritters_1

 

My recipe today was taken from my very special Jamaican cookbook by Enid Donaldson, “The Real Taste Of Jamaica”. This book has not failed me yet! I’m comforted knowing that it keeps me close to home for so many occasions including game time!

 

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Stamp and Go! {Jamaican Codfish Fritters}

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients

  • 1 Cup Salted (deboned) Codfish
  • 2 Cups All Purpose Flour, Unbleached
  • 2 Onions, Finely chopped
  • 2 Tomatoes, finely chopped, seeds removed
  • 2 Cloves Garlic, minced
  • 2 Stalks Escallion, finely sliced
  • 2 Tsp Black Pepper
  • 1/2 Scotch Bonnet Pepper, finely chopped (I omitted this ingredient)
  • 2 Tbsp Vegetable Oil + more for frying
  • 2 Tsp Baking Powder
  • 1 1/2 Cups Water, at room temperature

Instructions

  1. Soak codfish overnight in water or bring to a boil twice (for 12-15 minutes), draining and adding fresh water after each boil.
  2. Drain and rinse the codfish under running cold water
  3. Using a fork or your fingers, flake the codfish into small pieces, taking care to remove any remaining bones
  4. To a small skillet, add oil and allow to get hot. Add onion, garlic, tomatoes and escallions. Sautee until soft about 5 minutes. Add black pepper then combine. Remove from heat and allow to cool
  5. Add codfish to the seasonings. Stir to combine
  6. In a medium bowl, add flour and baking powder. Stir to incorporate
  7. add codfish mixture to the flour and stir to combine.
  8. Add water gradually, mixing by hand until a firm but loose batter is achieved
  9. Add by about 3 tbsp at a time and fry in oil at medium heat on both sides (about 3-5 mins) until golden brown and cooked through
  10. Transfer to absorbent paper towels to get rid of any excess oil.
  11. Transfer to a platter and serve warm
http://lovelypantry.com/2013/02/stamp-and-go-jamaican-codfish-fritters-for-sundaysupper/

 

For those who are not familiar with Salted Cod/Cod Fish/Salt Fish – this is what it looks like straight out of the package. This looks pretty nice compared to what I grew up seeing. This is from an 11oz package. I used half of it to make this recipe. I got mine from the local West Indian Market but I have seen it in the regular supermarket also.

 

Stamp_and_Go_Salted Codfish

Salted Cod Fish direct from packaging

 

I remember having to flake codfish on a Saturday night in preparation for Ackee & Salt Fish on Sunday morning before church. The fish we had then wasn’t as refined and certainly was not de-boned. I had to use my fingers and flake while removing bones from the fish. Not a glamorous task at all. But I love Saltfish so it had to be done. I would flake the fish while my Mom would prepare the dumpling dough.

Once the fish has been boiled twice, taste the fish to see if it is to your liking. You don’t want to boil out all the salt. It should in fact still be salty. Keep in mind that it is going to be placed in a batter that will likely reduce the saltiness. Here is what the codfish looks like once cooled and flaked.

 

Stamp_and_Go_Codfish_Fritters-3

Flaked Cod Fish

 

 

Stamp_and_Go_Codfish_Fritters_ingredients

Lets make Stamp & Go!

 

While sautéing the seasoning, you will notice the wonderful fragrance as they combine. I decided not to add Scotch Bonnet pepper this time but I’m sure I will the next time. I added black pepper instead.

 

Stamp & Go_ Seasoning + Fish

Sautee the onion, garlic, tomatoes and escallions. Combine with codfish.

 

Creating the batter was interesting. The recipe did not state how much water to use. I added 1/4 Cup of water at a time until I arrived at a nice consistency. I tested out a fritter to see how it came out after adding a cup of water to the batter. I only needed half a cup more to get it right. Fry these fritters at medium heat. And do not leave the skillet unattended while browning these fritters.

 

Stamp & Go_Prep

 

Wouldn’t you like to see these on your Superbowl party platter?  These are a definite crowd pleaser.

 

Stamp_and_Go_Codfish_Fritters_platter

Codfish Fritter Platter

Grab yourself a plate and dig in!

 

Stamp_and_Go_Codfish_Fritters_plate

Jamaican Cod Fish Fritters, also known as Stamp & Go

 

Be sure to visit the rest of the #SundaySupper team to see the amazing game day buffet items.

#SundaySupper Super Bowl Appetizers & Snacks:

#SundaySupper Super Bowl Main Dishes:

#SundaySupper Super Bowl Desserts:

 

#SundaySupper Super Bowl Tablescape:  10 Tips For A Winning Superbowl Buffet Table from An Appealing Plan

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Join the #SundaySupper conversation on Twitter on Sunday, February 3rd to talk all about our Super Bowl Recipes!

We’ll tweet throughout the day and share recipes from all over the world.

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the #SundaySupperhashtag, and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

 

 

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