Stamp and Go Recipe
- ½ pound dried, salt cod fish
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons Gulden's mustard
- 2 tablespoons lime juice
- Grated zest of 1 lime
- 2 green onions, all of the white part and some of the green, minced
- 2 jalapeno peppers, minced
- 1 small tomato, peeled, seeded, and minced
- 2 cups flour
- 2 teaspoons baking powder
- About ¼ cup cold water
- Vegetable oil, for deep frying
- Cover the salt fish with cold water, and let the fish soak 4 to 12 hours.
- Drain the fish, then place it in a saucepan, and cover it with fresh cold water. Bring the water to a boil, and simmer the fish 15 minutes or until tender. Let it cool in the cooking water.
- Combine the ingredients for the key lime sauce, and chill the sauce until you're ready to serve it.
- Skin and flake the fish. Mix the flaked fish, green onions, peppers, and tomatoes in a bowl. Stir in the flour and baking powder, and add enough water to make a soft, sticky batter. Heat the oil to between 350° and 375°. Drop the batter by the teaspoonful into the oil. Fry the fritters, a few at a time, until they are golden brown. Drain them on paper towels, and serve them immediately with the key lime sauce for dipping.
