Stamp 'n' Go


  • 1/2 pound bacalao (salt cod)
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 onion, finely chopped
  • 1 red pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • 3/4 cup milk or water
  • Vegetable oil, as needed
  • Chopped parsley, dill and cilantro, to garnish
  • Curry aioli, recipe follows
  • Banana ketchup, recipe follows


Cut bacalao into chunks, place in pot, cover with water, and boil on high for 15 minutes. Change water and repeat.

Remove cooked fish from liquid, shred and set aside to cool. Combine flour with baking powder and salt and toss with bacalao, onions, peppers, garlic and cilantro. Slowly add milk or water until a chunky batter forms. Refrigerate 30 minutes for flavors to meld.

Deep fry spoonfuls of the batter – approximately one ounce – in oil heated to 350 ℉, until golden; drain. Serve 6 per order, drizzle aioli over the top and garnish with parsley, dill and cilantro. Pair with banana ketchup.

Alternative serving option: Drizzle aioli on a rectangular plate and place six fish cakes on platter atop aioli so they don’t slide. Sprinkle cilantro, parsley and dill on top and serve with banana ketchup.

To make curry aioli: Blend 2 cups mayonnaise with 1 tablespoon toasted curry, 1 teaspoon minced garlic, squeeze of lime juice, a few drops of cane syrup and salt and pepper to taste.

To make banana ketchup: Blend 2 ripe bananas with 8 ounces of ketchup, 1 clove minced garlic, 1 teaspoon pepper sauce, and salt and pepper to taste.

Chef Paul Yellin, Cane Rhum Bar, Charleston, SC, from Food Fanatics Magazine