Title: Jamaican Stamp and Go
Categories: None
Yield: 1 Servings

1/2		Salt cod
		Oil for frying
2	c	Flour
1	ts	Baking powder
1	ts	Chopped garlic
1 1/2	tb	Diced red bell pepper
1 1/2	tb	Diced green bell pepper
1 1/2	tb	Diced yellow bell pepper
1	tb	Chopped red onion
3/4	c	Cold water
1		Recipe garlic chili lime mayonnaise, see recipe

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

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Herb Wilson

previous

next