Stamp and Go (Codfish Fritters)

Stamp and Go, also known as Codfish Fritters, is a popular Jamaican appetizer with a long history on the island. These tasty and crispy fritters combine salted codfish with a flavorful mix of vegetables, herbs, and spices, all enveloped in a simple batter and fried to golden perfection. They are perfect for snacking, as a side dish, or even as a quick breakfast treat. The origin of Stamp and Go can be traced back to Jamaica’s British colonial era when salted codfish was introduced to Jamaica and other Caribbean islands by the British, who imported it from Newfoundland and other North Atlantic territories. Jamaicans quickly embraced salted codfish and incorporated it into various dishes, with Stamp and Go being one of the most beloved creations.

The name “Stamp and Go” is believed to come from the quick and straightforward cooking process of this dish. Traditionally, cooks would “stamp” (stomp) their feet to mix the batter and then quickly “go” (leave) to fry the fritters. This gave the impression of an on-the-go meal that could be prepared and eaten in a hurry. What sets Stamp and Go apart from other codfish dishes is its unique blend of ingredients. Onions, scallions, bell peppers, and Scotch bonnet peppers add a burst of flavor and color to the fritters, while dried thyme and freshly ground black pepper bring a touch of warmth and spice. The batter, made from a simple mix of flour, baking powder, and water, creates a light and crispy exterior that encases the flavorful fish filling.

Serving Stamp and Go is quite versatile – they can be enjoyed on their own, with a dipping sauce, or as a side dish to complement other Jamaican favorites like ackee and saltfish or jerk chicken. As an appetizer, they’re perfect for sharing with family and friends, introducing them to the delightful flavors of Jamaican cuisine. In summary, Stamp and Go (Codfish Fritters) is not only a delicious and flavorful dish but also a reflection of Jamaica’s rich culinary history. The combination of salted codfish, vegetables, herbs, and spices creates a unique and memorable taste experience that is sure to leave you craving more. So, why not try making some Stamp and Go at home and immerse yourself in the vibrant flavors of Jamaica?

Stamp and Go (Codfish Fritters)

Recipe by rorichCourse: Appetizers


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  • 1/2 pound salted codfish

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 cup cold water

  • 1/2 cup chopped onion

  • 1/2 cup chopped scallion (green onion)

  • 1/2 cup chopped bell pepper (green or red)

  • 1-2 Scotch bonnet peppers, finely chopped (optional, adjust to your heat preference)

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon dried thyme

  • 1 large egg, lightly beaten

  • Vegetable oil, for frying


  • Prepare the salted codfish: Rinse the codfish under cold water to remove excess surface salt. Place it in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, until the fish flakes easily with a fork. Drain the water and allow the fish to cool. Once cooled, remove any skin and bones, then flake the fish into small pieces. Set aside.
  • In a large mixing bowl, combine the all-purpose flour and baking powder. Gradually add the cold water while stirring, creating a thick batter.
  • Add the flaked codfish, chopped onion, scallion, bell pepper, Scotch bonnet pepper (if using), black pepper, and dried thyme to the batter. Mix well to evenly distribute the ingredients.
  • Stir in the lightly beaten egg and mix until fully incorporated.
  • Heat about 1 inch of vegetable oil in a deep frying pan or skillet over medium heat. Test the oil temperature by dropping a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
  • Use a tablespoon to scoop up the batter and carefully slide it into the hot oil. Fry the fritters for 3-4 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan; fry in batches if necessary.
  • Remove the fritters from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
  • Serve the Stamp and Go (Codfish Fritters) hot with your favorite dipping sauce or as a side dish. Enjoy!


  • Salted codfish can be pretty salty, so you may want to taste a small piece after boiling to ensure it is not overly salty. You can repeat the boiling process with fresh water to further reduce the saltiness.


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