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Stamp and go

You'll need

250 gm (1½ cups) salt cod, soaked overnight in cold water (change water once), bones removed, then finely shredded (see note) 4 green onions, finely chopped 2 habanero or hot red chillies, seeds removed and finely chopped 1 tomato, blanched, peeled, seeds removed and finely chopped 320 gm plain flour 2 tsp baking powder For deep frying: vegetable oil   Tomato salsa 4 tomatoes, blanched, peeled, seeds removed and diced 2 tbsp coriander leaves, finely chopped 2 tbsp finely diced Spanish onion 1 tbsp Louisiana-style hot sauce (see note) 2 tbsp extra-virgin olive oil 2 tsp cider vinegar


  • 01
  • For tomato salsa, combine ingredients in a bowl, season with sea salt and freshly ground black pepper and refrigerate until required.
  • 02
  • Combine salt cod, green onion, chilli, tomato and freshly ground black pepper in a large bowl. Mix in the flour and baking powder and add enough cold water (between one quarter and half a cup) to make a soft, sticky batter.
  • 03
  • Heat vegetable oil to 180C in a large saucepan or deep fryer, then cook tablespoons of batter, in batches, for 4-5 minutes or until golden brown. Drain on absorbent paper and serve immediately with tomato salsa.
Note Salt cod is available from select European delicatessens and select fish providores. Louisiana-style hot sauce is made of red chilli peppers, vinegar and salt and is sold in small bottles in supermarkets.

These salt cod fritters are a popular street food in Jamaica which locals eat on the run. You will need to begin this recipe a day ahead.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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