CaribbeanAppetizer

Recipe Story

origins & traditions

Salt Fish Fritters, known as Stamp and Go in Jamaica or Accras de Morue in the French Caribbean, are crispy, savory fritters that showcase the regions love for preserved fish and bold flavors. Salted cod is rehydrated and flaked, then mixed into a seasoned batter with onions, peppers, fresh herbs, and aromatic spices. The mixture is deep-fried until golden brown and crispy on the outside while remaining tender inside. These fritters represent the ingenious Caribbean tradition of transforming preserved ingredients into delicious dishes. The combination of the salty fish with the slightly sweet batter, punctuated by hot peppers and fresh herbs, creates an irresistible appetizer that pairs perfectly with tangy dipping sauces. Popular at parties, beach gatherings, and as street food, these fritters are a testament to the Caribbean culinary heritage that blends African, European, and indigenous influences into one delicious bite.

Instructions

step by step

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Soak the salted cod in cold water for at least 8 hours or overnight, changing the water 3-4 times to remove excess salt. Drain and pat dry.
Place the cod in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 15 minutes until tender. Drain and let cool.
Remove any bones and skin from the cod, then flake the fish into small pieces using your fingers or a fork.
In a large mixing bowl, combine flour, baking powder, black pepper, cayenne pepper, paprika, and thyme.
Finely dice the onions, bell peppers, and garlic. Chop the cilantro and parsley.
Add the diced vegetables and herbs to the flour mixture and stir to combine.
Add the flaked salt fish to the bowl and mix well.
Gradually add water, mixing until you achieve a thick batter that coats the fish and vegetables. The consistency should be like thick pancake batter.
Taste the batter and adjust seasoning if needed. Be careful with salt as the fish is already salty.
Heat vegetable oil in a deep pot or deep fryer to 350°F (175°C). The oil should be at least 3 inches deep.
Use a tablespoon to carefully drop spoonfuls of batter into the hot oil, working in batches to avoid overcrowding.
Fry for 3-4 minutes, turning once, until the fritters are golden brown and crispy on all sides.
Remove fritters with a slotted spoon and drain on paper towels.
Serve immediately while hot and crispy with lime wedges and hot sauce.

Salt Fish Fritters

4.4 (49)

Crispy golden fritters made with salted cod, fresh herbs, and Caribbean spices. These savory bites are a beloved street food across the islands, perfect for sharing at any gathering.

medium

50 min

6 servings

Ingredients

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Main

400 grams tuna, salted cod, soaked and flaked

Batter

1 1/2 cups flour, all-purpose

Vegetables

1 pieces onions, finely diced
1 pieces bell-peppers, finely diced

Aromatics

3 cloves garlic, minced

Herbs

3 tablespoons cilantro, chopped
2 tablespoons parsley, chopped

Spices

1 teaspoons thyme, dried
1/2 teaspoons black-pepper, ground
1/4 teaspoons cayenne, ground (optional)
1 teaspoons paprika, ground

Cooking

4 cups vegetable-oil, for frying

Chef Tips

expert advice

•The key to perfect fritters is properly desalting the cod - taste a small piece after soaking to ensure its not too salty.

•If still very salty, boil it in fresh water one more time.

•For extra flavor, add a minced scotch bonnet pepper for authentic Caribbean heat, but remove the seeds if you prefer less spice.

•The batter should be thick enough to hold together but not so thick that the fritters become dense.

•If the batter is too thin, add a tablespoon of flour at a time; if too thick, add water gradually.

•Make sure your oil is at the right temperature - if too cool, the fritters will absorb oil and become greasy; if too hot, theyll brown too quickly on the outside while remaining raw inside.

•These fritters are traditionally served with a tangy dipping sauce made from mayonnaise, ketchup, and hot sauce, or simply with fresh lime wedges.

•For a variation, you can add grated coconut or finely chopped tomatoes to the batter.

•Some Caribbean cooks add a splash of rum to the batter for extra depth of flavor.