Stamp and Go — Jamaican Saltfish Fritters with Bell Pepper

Ingredients

• 8 oz salt cod, soaked and flaked
• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¾ cup water
• 1 Bell Pepper, finely diced
• 1 onion, finely diced
• 3 scallions, sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ scotch bonnet, minced
• ½ tsp black pepper
• 2 cups neutral oil, for frying

Method

1. Soak the salt cod overnight in cold water, changing it twice, then boil 10 minutes and flake. It should taste seasoned, not salty — if it stings, boil again.
2. Whisk the flour, baking powder, and black pepper, then stir in the water to a thick pancake batter. Let it rest 10 minutes so the flour hydrates.
3. Fold in the flaked fish, Bell Pepper, onion, scallions, garlic, thyme, and scotch bonnet. The batter should be scoopable, not pourable.
4. Heat ¾ inch of oil to 350°F (175°C) and drop in heaping tablespoons, flattening each slightly with the back of the spoon.
5. Fry 2–3 minutes a side until the edges go lacy and dark gold. Drain on a rack and eat hot, with pepper sauce or nothing at all.