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

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