Stamp and Go
Flittas
Saturday Morning Yard Breakfast
Saturday morning in the yard, waking up to the smell of salted cod and minced Scotch bonnet sizzling in a cast-iron skillet, the hot oil hisses as the first spoonful of batter drops. Skip the eggs and milk; a proper yard-style fritter relies on a frugal flour-and-water batter, beaten vigorously to develop the gluten. That intentional overworking is the secret to a flitta that is crisp on the outside and chewy on the inside. Drain them on a paper towel and eat them while they still burn your fingers.
Before you start
Wash your hands thoroughly after handling the Scotch bonnet.
The oils from the pepper will linger on your skin and burn if you touch your eyes.
Ingredients
- dried salted cod1/2 lb
- all-purpose flour1 1/2 cup
- baking powder1 tsp
- water1 1/4 cup
- scallions3 med
- yellow onion1 small
- Scotch bonnet pepper1 med
- garlic2 small clove
- Roma tomato1 med
- red bell pepper1/4 cup
- fresh thyme1 tsp
- black pepper1/2 tsp
- vegetable oil1 1/2 cup
Method
- 01
Boil the saltfish twice to draw out the heavy cure.
Place the rinsed cod in a medium pot, cover with two inches of cold water, and bring to a rolling boil for 15 minutes. Drain, cover with fresh cold water, and boil for another 10 minutes. Taste a tiny shred—it should taste pleasantly salty, like bacon, but not overpowering.
- 02
Meticulously shred the cooled fish into fine flakes.
Rinse the drained fish under cold running water until cool enough to handle. Using your fingers, flake the flesh, discarding any hidden pin bones or tough skin.
- 03
Toss the flaked fish and aromatics with the dry ingredients.
In a large bowl, whisk the flour, baking powder, and black pepper. Add the flaked saltfish, scallions, onion, Scotch bonnet, garlic, tomato, bell pepper, and thyme, tossing to coat everything in flour and prevent clumping.
- 04
Hydrate the batter and beat it vigorously to develop the gluten.
Gradually pour in 1 cup of the cold water, stirring with a wooden spoon. Add the remaining water if it's too dry; it should resemble a thick, chunky pancake batter. Do not be gentle—beat the batter hard for about a minute to guarantee that authentic, satisfyingly chewy interior.
- 05
Shallow-fry the fritters in hot oil until deeply golden.
Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Drop tablespoon-sized dollops into the pan, using the back of the spoon to slightly flatten each mound. Fry in uncrowded batches for 3 to 4 minutes per side, then drain on paper towels and serve immediately.
Notes
Finding the right fish and heat.
If you cannot find salted cod at the fish counter or international aisle, salted pollock is a perfect authentic substitute. If Scotch bonnets are unavailable, a habanero pepper provides the exact same fruity, floral heat.
From Cook Jamaican in America.