Chef’s Stage Schedule
The Kitchen at the Chef’s Stage is Built by:
Friday, April 17
4:00 – 5:00 pm
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Recipe: Stamp and Go
INGREDIENTS:
| Dried Salted Cod Fish | 6 oz |
| All Purpose Flour | 1 cup |
| Ground Black Pepper | 2 tsp |
| Scotch Bonnet Pepper (Fine) | 1 |
| Baking Powder | 1 tsp |
| Large Tomato (Fine, Chopped) | 1 |
| Green Onions (Fine, Chopped) | 2 |
| Water | 1/2 cup |
| Vegetable Oil for Frying |
RECIPE:
- Remove bones and skin from fish. Flake and shred fish into small pieces.
- Sift flour, pepper, and baking powder into a large bowl. Add tomatoes, green onions, and flaked cod. Pour in 1/2 cup water; stir until well blended.
- Heat 1/4 inch of oil in a large, heavy skillet over medium heat.
- Drop spoonfuls of batter into the skillet; fry in hot oil until golden brown and crisp, about 5 minutes per side. Drain on paper towels and serve hot.
“Chef’s Tip:
If you can soak the fish overnight, place it into a saucepan and add enough water to cover. Bring to a boil, then reduce the heat and simmer for 5 minutes. Drain and rinse under cool water. Repeat with fresh water four more times. Taste to check the salt level. if the fish is still too salty, repeat.”