Fish/ Stop an Go (saltfish fritters)

[Jack The Smuggler]

Im new to this board folks so hello for the first time.Im reaching out because I want the proper way to make Fried Fish.Ive eaten it at restaurants in Brooklyn N.Y. many times and Ive grown to love it but when I try to make it,Mine doesnt even come close.How do I get it to be crunchy but at the same time not dry or burnt.And How do pour the vineger,pepper and onion over it after Ive fried it...Grandma 2,somebody,anybody please help me out....Thanks in advance......Jack.

[Simmy]

Re: Fish/ Stop an Go (saltfish fritters)

Jack, first of all welcome to the board. Glad you stopped in. From what you described, is Escoveitched fish you want, so here is Grandma2's recipe for it. (if it's another recipe you're looking for let me know.) If you just want fried fish, then just follow the recipe up to the frying part. Use small snapper or porgie(1 lb. each), they have a better taste than the larger ones. Make sure you dry the fish very well before frying or you will get splattered with hot oil.

Escoveitched Fish

2 lb fish (maybe 2 or soh) scale dem really good,open the inside an yu know dat vein wid blood at the back bone,tek a sharp knife an clean out dat. ok now rub wid lime juice,put to drain,bout 1/2 hour, lay them on paper towel an dry very well,if a nice size,slit the 2 sides.

4 cup peanut oil (or your choice)
salt and pepper

I use sea salt,and yu gonna use about 1 tablespoon per fish,so 2 tablespoon seasalt an 1 tablespoon black pepper.rub this into every cavity,heat your oil (i use peanut oil cause it can take the heat more) but your choice. cut 1 scotch bonnet pepper in oil fry then discard.

the reason for that is not only for flavour,but also when pepper start to get dark brown oil is ready. place fish in hot oil, try not to make them touch. fry for about 8 mins one each side, dont turn them before the 8 mins, this also depends on the size of fish.

remove to a glass bowl,like a pyrex, try not to use metal.

1 med.onion sliced
1 scotch bonnet pepper sliced
8 pimento seed
1/2 cup vinegar (white vinegar not the wine stuff)

if your oil is still clean (didn't fry too much fish) leave about 1 cup in the frying pan, fry your onion,pepper for about 4 mins. add pimento seed fry for a minute,carefully pour vinegar in oil, stir for a minute pour this straight on the fish, cover for about 5 mins,then serve.

if you use regular salt maybe 1 tablespoon for the 2 fish.

[Jack The Smuggler]

Re: Fish/ Stop an Go (saltfish fritters)

Simmy thanks alot...That Recipe for Esco fish was great..It came out beautiful......loved it..Now if I can just learn to make those Codfish Fritters(salt fish).Thanks again.

[grandma2]

Re: Fish/ Stop an Go (saltfish fritters)

hi Jack,this was also called Stop an Go DWL

Codfish Fritters

1/2 lb codfish
2 cups flour
1/2 teaspoon black pepper
1/2 teaspoon salt
1 onion chopped
1 tomato chopped
2 cloves garlic
1/2 of a scotch bonnet pepper chopped
2 stalk escallion chopped
2 teaspoon baking powder
2 tablespoon cooking oil
oil for frying

boil saltfish change water and boil again. drain rinse under cold water. flake fish,making sure all bones are removed. saute chopped seasoning,drain off excess oil,add to raw fish. set aside. add baking powder,black pepper and salt to flour,add saltfish mixture. add enough water to make a medium batter. fry by tablespoon full in deep oil until golden. drain on paper towel. enjoy.

(sometimes my mom would add a !/2 teaspoon of curry)