Stamp and Go | Jamaican Saltfish Fritters

Boil the desalted fish in 1 liter of water for 10 minutes, until the flesh turns opaque and separates easily. Drain it and let it cool until warm, then remove the skin and bones. Flake the flesh finely with your fingers. Taste a piece to check the salt level; do not add salt to the batter.

Finely chop the yellow onion, green onions, and garlic; larger pieces may burn while frying. Remove the seeds from the Scotch bonnet and mince it very finely. Strip the thyme leaves from the stems.

Whisk the flour and baking powder together in a bowl. Gradually add the water, whisking until smooth. The batter should be slightly thicker than pourable crepe batter: when lifted with a spoon, it should fall in an unbroken ribbon. Stir in the flaked fish, chopped vegetables, thyme, and black pepper.

Heat the oil in a deep skillet to 175°C / 345°F; a drop of batter should rise to the surface immediately and bubble. Scoop up batter with a tablespoon and drop it into the oil, frying no more than four fritters at a time. Fry for 2–3 minutes per side, until the edges are lacy and golden brown. Lift them out with a slotted spoon and place them on a wire rack. Paper towels can trap steam and soften the undersides.