A specialty of Jamaica Inn, Ocho Rios, Jamaica *This recipe requires overnight preparation
Recipe courtesy of Graham Kerr
Episode: Stamp 'n Go
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8 hr 15 min
8 hr 10 min
5 min
12 servings



Soak rinsed salt cod in milk overnight. Pour off milk, rinse fish again and mince finely. Combine fish with flesh of 2 avocado. Add eggs, flour and pepper sauce.

Place mixture into large piping bag with 1-inch plain nozzle. Heat clarified butter in large pan over medium-high heat. Pipe small round blobs onto pan into clarified butter. Turn blobs to cook on both sides. Serve piping hot, garnished with remaining avocado, sliced, and breadfruit.

*Breadfruit is a large fruit with bumpy green skin and a bland cream-colored center, native to the Pacific. It is available at Latin American specialty stores.

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