Jamaican saltfish fritter is otherwise known as ‘Stamp n Go’. This can be served with for breakfast or hor d’ oeuvre with a cocktail.
Boil Saltfish for 15 mins, remove from water debone and flake.
In a large bowl add flaked saltfish, onion, black pepper, salt, scotch bonnet pepper, and tomato and stir until evenly distributed.
Add water gradually to make a smooth batter. Should not be runny.
In a Skillet add vegetable oil until hot then, Scoop batter using a tablespoon into the skillet.
Fry on medium heat until golden brown on each side or cooked through.
In a Large plate place paper towel and drain fritters of excess oil.
Best served hot. This can be served for breakfast or finger food at cocktails & functions.