Stamp and go
From Lunchplatter.com WIki
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What is it?
Stamp and Go is a Caribbean dish consisting of battered and fried codfish cakes, wich can be flavored with ingredients such as annatto, chiles, or onions.
Who and where do they eat it?
Stamp and go is eaten primarily in Jamaica as a local fast food though modified versions of the same dish are eaten outside of jamaica.
Acras is a cajun variant.
Balalaitos is a Puerto Rico variant.
How do I make it?
1 pound salt cod, cut in thin strips, boned, and rinsed well
1 cup milk
3 avocados
2 eggs
1/2 cup flour
2 teaspoons hot pepper sauce
Clarified butter
1 can breadfruit,
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.
Why the silly name?
"Stamp and Go" was a command given to 17th century English sailors when they had a task to do, like pulling on a rope. Another explanation claims that the name reflects how quickly passengers on rural routes can buy little fritters at rest stops, get their tickets stamped, and then be on their way.
