Stamp And Go



Codfish cakes are a popular snack in Jamaica. It is also referred to as Stamp and Go. It got its name because you can buy from one food vendor from a bus stop and get on the next bus coming. Thus giving it the name of Stamp and Go.

½ pound of salt codfish

1 cup of flour

1 teaspoon of baking powder

½ teaspoon of kosher salt

1 egg, beaten

¾ cup of buttermilk

1 tablespoon of unsalted butter, melted

1 teaspoon of cayenne pepper

½ teaspoon of thyme

1 large red onion, minced

Vegetable or canola oil for frying

Place the salt codfish in a bowl filled with warm water. Soak the fish for about three hour to remove the excess salt. Drain the salted cod and rinse using cold water.

Place the fish in a saucepan and cover the fish with boiling hot water. Cook the fish until it is tender in about 10-15 minutes. Drain from the water and remove the skin and bones. Shred the fish.

In a large bowl, sift the baking powder, flour and kosher salt. In another small bowl, whisk together the buttermilk and egg. Add the shredded fish, red onion, thyme and cayenne pepper. Stir well.

In a cast iron or deep skillet, heat the oil on medium high heat. Drop the fish mixture by the tablespoon into the heated oil and cook until golden brown. Drain the fish cakes on a plate lined with paper towels to absorb the excess oil. Serve while hot.





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