One of my favorite Jamaican foods is stamp and go (also known as cod fish fritters). It is as close to fast food as that island gets and even got it’s name because it is made so quickly you can “stamp and go”.

The husband says they are very similar to crab cakes, but not being a shellfish fan myself I’m going to just take his word on that one. Generally served as an appetizer you can also incorporate them into a meal as we did and serve them with greeens (callaloo, collard greens or spinach even works in a pinch) to cut the salty taste of the fish.

Cod Fish Fitters

8 oz salted cod
4 tsp vegetable oil, divided
1 medium onion, finely chopped
1 sweet pepper, chopped
1 cup flour
1 tsp baking powder
1 tsp ground pepper
1 egg lightly beaten
1/2 cup water
1/2 chopped tomato, optional
oil for frying

Soak cod fish overnight. Drain fish and flake removing all bones and skin.
Heat 2 tsp oil in large pan and saute the onion and pepper. Meanwhile in a large bowl combine flour, baking powder and ground pepper then add fish tossing to coating well.
In smaller bowl whisk together egg, water and 2 tsp oil. Add egg mixture to flour mixture. Add tomato (if using) onion and pepper mixing well to form a thick batter (similar to pancakes). Heat oil in frying pan and drop tablespoons of mixture into hot oil, turning if necessary to ensure all sides are golden brown. Serve with spicy sauce and bitter greens.