Jamaican stamp and go
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Salt cod | |
| Oil for frying | ||
| 2 | cups | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Chopped garlic |
| 1½ | tablespoon | Diced red bell pepper |
| 1½ | tablespoon | Diced green bell pepper |
| 1½ | tablespoon | Diced yellow bell pepper |
| 1 | tablespoon | Chopped red onion |
| ¾ | cup | Cold water |
| 1 | Recipe garlic chili lime mayonnaise, see recipe | |
Directions
Soak salt cod overnight.
The next day: Preheat oil to 350 degrees. Boil fish in a heavy bottomed pot for 15 minutes or until the fish is tender. When cool flake the cod fish and remove all small bones. Mix flour and baking powder first and then and add all other ingredients to form a batter. Deep fry fritters using a teaspoon to drop them. Fry until golden brown and drain on paper towels and lightly salt, serve warm with Garlic Chili Lime Mayonnaise.
CHEF DU JOUR HERB WILSON SHOW #DJ9423 Recipe by: Herb Wilson
Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997