Jamaican Stamp and Go

This traditional Jamaican dish often pops up at casual get togethers, family dinners and special occasions. The unusual name is supposed to have derived a tradition the 18th-century British sailing ships. If an officer wanted something to be done in a hurry the order shouted was "Stamp and Go!". A bite sized version work perfectly as finger food for any gathering while the larger version is a great choice for breakfast. The salty treat is great on its own and also goes well with various tangy or sweet dips.

1/2 salt cod (or other flaky white fish)
Oil for frying
2 cups flour
1 teaspoon of baking powder
1 teaspoon chopped garlic
1 1/2 tablespoons each diced assorted peppers (red, yellow and green)
1 tablespoon of chopped red onion
3/4 cup of cold water

Soak salt cod overnight. The next day: Preheat oil to 350 degrees. Boil fish in a heavy bottomed pot for 15 minutes or until the fish is tender. When cool, flake the cod fish and remove all small bones. Mix flour and baking powder first and then and add all other ingredients to form a batter. Deep fry fritters using a teaspoon to drop them. Fry until golden brown and drain on paper towels and lightly salt, then serve warm.

Escallion (aka. green onion) is a local favourite instead of red onion.