Salt Fish Fritters (Stamp and Go) with Salsa Verde

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often less expensive.

salt fish

🥗Healthier: cod

💰Cheaper: canned tuna

Cod is a leaner option, while canned tuna is a budget-friendly alternative.

Soak salt fish in water overnight to remove excess salt.

Drain and rinse the salt fish, then boil in fresh water until tender, about 15-20 minutes.

Remove the fish from the pot, cool slightly, and flake into small pieces, removing any bones.

In a mixing bowl, combine plain flour, baking powder, black pepper, and paprika.

Add the flaked salt fish, chopped scallions, onion, scotch bonnet pepper, coriander, and thyme to the dry mixture.

Mix in sparkling water until a thick batter forms.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Spoon dollops of the batter into the hot oil, frying in batches until golden brown, about 3-4 minutes per side.

Remove fritters with a slotted spoon and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens