Stamp and Go w/ Pepper Remoulade
Jamaican Saltfish stamp and go with a pepper remoulade
- 0 people already cooked this dish.
Total: 34minPreparation: 24minCooking: 10min
- Portions: 10
- Difficulty: Easy
Recipe ingredients saved
In a mixing bowl, place saltfish, pour water in the container to fully immerse saltfish. Soak saltfish for at least 2 hours or overnight to remove excess salt.
Once soaked boil saltfish for 15 minutes. Once cooked drain and put to cool. Remove skin, scales and fins with a small knife then flake to small pieces.
In a mixing bowl, add flour, baking powder, onion, escallion, scotch bonnet pepper, tomatoes, flaked saltfish and MAGGI Onion and Garlic Seasoning Cube. Add water, NESTLE CARNATION Evaporated Reduced Fat Milk and mix together to make a pourable batter.
Pour oil into a frying pan to about ½ inch (1 cm) and heat until little ripples form. Using a tablespoon carefully drop batter in oil. Fry until golden brown on each side. Try not to over crowd pan by working in small batches. Drain stamp and go on absorbent paper and serve hot.
Pepper Remoulade: In a mixing bowl whisk together all ingredients. Serve as dipping sauce for Stamp and Go.
- Parchment Paper
Nutritional information 471kcal = 1,969kj /per portion
- 470.57 Calories Energy
- 252.74 Milligrams Calcium
- 17.88 Grams Protein
- 1.04 International unit Vitamin D
- 22.56 Grams Carbohydrates
- 1.05 Grams Fiber
- 1940.65 Milligrams Sodium
- 32.48 Grams Fats
- 3.14 Grams Saturated Fats