Stamp & go (codfish cakes)
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Stamp & go (codfish cakes)
  Cakes    Appetizers    Fish    Caribbean  
Last updated 6/12/2012 1:24:44 AM. Recipe ID 58396. Report a problem with this recipe.
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      Title: Stamp & go (codfish cakes)
 Categories: Appetizers, Jamaica, Fish, Upload, Caribbean
      Yield: 24 Cakes
    1/2 lb Codfish, salt
      1 c  Flour, all-purpose
      1 ts Baking powder
    1/2 ts Salt
      1    Eggs; slightly beaten
    3/4 c  Milk, whole
      1 tb Butter, unsalted; melted
      1 tb Annotta oil
      1    Onions; chopped fine
      1    Pepper, hot; chopped
           Oil, vegetable
    Put the codfish in a bowl, cover with warm water and soak for 2
  hours or longer, according to the saltiness and hardness of the fish.
  Drain, rinse and place in a saucepan with boiling water to cover.
  Simmer gently, covered, until fish is tender, about 15 minutes.
  Drain, remove skin and bones, shred fish finely.
    Sift flour, baking powder and salt together. Combine egg, milk,
  butter and annatto oil and stir in dry mixture. Add fish, onion and
  pepper and mix well. Drop by tablespoonful into hot oil, 370F, and
  fry until golden brown. Drain on paper towels and serve hot.
    MM and upload by / CBCC Submitted By
  DONW1948@AOL.COM On WED, 8 NOV 1995 210907 -0500

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Recipe ID 58396 (Apr 03, 2005)

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