Recipe courtesy of Herb Wilson

Jamaican Stamp and Go

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  • Total: 12 hr 30 min
  • Prep: 12 hr
  • Cook: 30 min
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1/2 salt cod

Oil for frying

2 cups flour

1 teaspoon of baking powder

1 teaspoon chopped garlic

1 1/2 tablespoons each diced assorted peppers (red, yellow and green)

1 tablespoon of chopped red onion

3/4 cup of cold water

Garlic Chili Lime Mayonnaise:

1 cup mayonnaise

Juice of 1 lime

1 tablespoon roasted, chopped garlic

1 teaspoon chili paste

Salt and pepper to taste


  1. 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.

Garlic Chili Lime Mayonnaise:

  1. Combine all ingredients in a bowl and mix thoroughly.