Stamp and Go

Directions

1. 1
   Cover the salt fish with cold water, and let the fish soak 4 to 12 hours.
2. 2
   Drain the fish, then place it in a saucepan, and cover it with fresh cold water.
3. 3
   Bring the water to a boil, and simmer the fish 15 minutes or until tender.
4. 4
   Let it cool in the cooking water.
5. 5
   Combine the ingredients for the key lime sauce, and chill the sauce until you're ready to serve it.
6. 6
   Skin and flake the fish.
7. 7
   Mix the flaked fish, green onions, peppers, and tomatoes in a bowl.
8. 8
   Stir in the flour and baking powder, and add enough water to make a soft, sticky batter.
9. 9
   Heat the oil to between 350 and 375.
10. 10
    Drop the batter by the teaspoonful into the oil.
11. 11
    Fry the fritters, a few at a time, until they are golden brown.
12. 12
    Drain them on paper towels, and serve them immediately with the key lime sauce for dipping.