Nicknamed "stamp and go" (the old order to sailors — pay and run), saltfish fritters are Jamaica's original fast food: flaked salted cod folded into a seasoned batter and fried crisp. Eat them hot as a snack, breakfast, or party food.
Ingredients
- ½ lb salted cod (saltfish)
- 1½ cups flour + 1 tsp baking powder
- 2 scallions, chopped
- ½ onion, finely chopped + 1 tomato, chopped
- 1 scotch bonnet, minced (to taste)
- 1 tsp thyme + black pepper
- ~¾ cup water; oil for frying
Method
- Remove the salt: soak the cod overnight or boil it 1–2 times, changing the water. Flake it finely, removing skin and bones.
- In a bowl, mix the flour and baking powder with the scallion, onion, tomato, scotch bonnet, thyme, black pepper and flaked saltfish.
- Add water gradually until you have a thick batter that drops from a spoon.
- Heat about ½ inch of oil to medium-high. Drop in spoonfuls, flattening slightly, and fry 2–3 minutes per side until golden and crisp.
- Drain on a rack and serve hot, with a little extra pepper sauce if you like.
🐟 Taste the fish first
Saltfish saltiness varies a lot — taste a flake before mixing. If it's still very salty, boil once more; the batter has no added salt for this reason.
“Stamp and go”
Saltfish fritters — known as "stamp and go" — are Jamaica's original fast food: flaked salted cod folded into a peppery batter and fried into crisp golden rounds. The name is said to come from a sailing order to move quickly, and they've been sold at roadside stalls and eaten on the run for generations.
Crunchy outside, savoury and soft within, they disappear off the plate.
Ingredient notes & substitutions
- Saltfish (salted cod) — boiled to remove the salt, then finely flaked.
- Flour and baking powder — the batter.
- Aromatics — scallion, onion, tomato, thyme, scotch bonnet and black pepper.
- Water or milk — just enough; keep the batter thick.
🔥 Pro tips
De-salt the fish by boiling it, tasting, and boiling again in fresh water if it's still too salty. Flake it finely. Keep the batter thick — a loose batter spreads out and fries greasy. Fry at a moderate heat until deep golden and crisp, and drain on a rack. Eat them hot.
Common mistakes to avoid
- Too salty. De-salt the fish properly before it goes in the batter.
- Batter too thin. It spreads in the oil and turns greasy — keep it thick.
- Oil too cool. They'll soak up fat instead of crisping.
- Overmixing. Fold it together; don't beat it.
What to serve with saltfish fritters
- As a snack or party appetiser with a dip.
- Alongside ackee and saltfish at breakfast.
- With a cold drink on a hot day.
Storage & reheating
Fritters are best hot and fresh. They keep a couple of days in the fridge; re-crisp them in a hot oven or air fryer. You can also freeze cooked fritters and reheat from frozen in the oven.
Saltfish fritters FAQ
Why are they called "stamp and go"?
The name is thought to come from a sailing command meaning to move quickly — fitting for a snack eaten on the run.
How do I get the salt out of saltfish?
Boil it in water, taste a flake, and boil again in fresh water if it's still too salty. Soaking overnight also works.
Why are my fritters greasy?
The batter was too thin or the oil too cool. Keep the batter thick and the oil properly hot.
Can I bake or air-fry them?
You can air-fry for a lighter version, though they won't be quite as crisp as deep-fried.
Can I use fresh fish instead?
You can, but you'll lose the salty depth that defines the fritter. Season generously if you do.