Jamaican Saltfish fritters also known as “Stamp and Go” (or Flittas, as many Jamaicans would call it) They are made from salted codfish that is flaked and mixed into a spiced batter, with a spring onions bell peppers tomatoes and scotch bonnet then deep fried until golden and crispy. Saltfish fritters are Traditionally enjoyed for breakfast but can be eaten anytime.

  • 300g Saltfish 
  • 150g Plain flour 
  • 1 tsp. Baking powder (optional)
  • 1 tsp salt
  • 1 small onion diced
  • 2 spring onions diced 
  • 4 garlic cloves diced 
  • 1 red bell pepper diced 
  • 1 large tomato diced 
  • 3 fresh thyme sprigs 
  • 4 pimento seeds crushed 
  • 1 tbsp. Black pepper 
  • 1 tbsp. All purpose 
  • 250ml water 
  • Cooking oil 


  1. Boil Saltfish for 20 minutes, change water water twice to remove the excess salt. Then flake into pieces.
  2. In a large mixing bowl add flour, baking powder, then mix and add Saltfish pieces along with vegetables and seasonings then mix together then gradually add water and mix until you form a medium consistency. Then chill in fridge.
  3. In a pan add cooking oil to shallow fry on a medium high heat, then carefully add a spoonful of fritter mixture to the pan then turn the heat down low. Cook until golden brown and crispy. Place on paper towels to remove excess oil.