Stamp and Go w/ Pepper Remoulade

Jamaican Saltfish stamp and go with a pepper remoulade

Let's cook it
Difficulty Easy
Portions: 10
Total 34 min

Ingredients

  • 8 Ounces Salt Fish
  • 2 Cups All-Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1/2 Cup Onion chopped
  • 1/4 Cup Escallion chopped
  • 1 Tablespoon Scotch Bonnet minced
  • 2 Tablespoons Tomatoes deseeded and chopped
  • 1 Cube MAGGI® Onion and Garlic Cube
  • 1/2 Cup Nestlé Carnation Light Reduced Fat Uht Evaporated Filled Milk 330Ml Carton
  • 1 Cup Water
  • 1 Cup Oil For Frying
  • 1/2 Cup Mayonnaise Dressing, No Cholesterol
  • 1/2 Tablespoon Lemon Juice
  • 1 Tablespoon Pickle Relish, Sweet
  • 1/4 Cup Sweet Pepper assorted colours, chopped
  • 1 Teaspoon Scotch Bonnet finely chopped
  • 1 Teaspoon MAGGI® Naturisimo Complete Seasoning

Instructions

  • 1.  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.
  • 2.  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.
  • 3.  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.
  • 4.  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.
  • 5.  Pepper Remoulade: In a mixing bowl whisk together all ingredients. Serve as dipping sauce for Stamp and Go.

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