West Indies Fish Cakes With Curry Aioli

Name: West Indies Fish Cakes With Curry Aioli
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 fish cakes, 4-6 serving(s)
Cuisine: indian
Ingredients: 2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish); 1 1/2 cups all-purpose flour; 3 scallions, chopped; 5 cloves garlic, minced; 2 large eggs; 1 teaspoon curry powder (Jamaican style preferred); 1/2 teaspoon cayenne pepper; 1 tablespoon baking powder; 1 cup water; oil (for shallow frying; as needed); lemon slice, for garnish (optional); 1 cup mayonnaise; 1/2 teaspoon cayenne pepper; 2 teaspoons curry powder (Jamaican style preferred); 2 teaspoons fresh lemon juice; 6 cloves garlic, minced (or more)

5.00 (9)

⏱ 27 mins 🍽 12 fish cakes, 4-6 serving(s) 🌶 indian 🏷 Caribbean

These Caribbean fish cakes offer a delightful change to any meal, featuring a light and slightly crispy texture. They are made from flaked salt cod or leftover cooked fish, blended with a spiced batter and shallow-fried until golden. The dish is accompanied by a rich, garlic-forward curry aioli for dipping. Preparation is straightforward, taking about 27 minutes in total. The recipe yields 12 fish cakes, suitable for 4 to 6 people as a satisfying starter or main.

Ingredients

2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish)
1 1/2 cups all-purpose flour
3 scallions, chopped
5 cloves garlic, minced
2 large eggs
1 teaspoon curry powder (Jamaican style preferred)
1/2 teaspoon cayenne pepper
1 tablespoon baking powder
1 cup water
oil (for shallow frying; as needed)
lemon slice, for garnish (optional)
1 cup mayonnaise
1/2 teaspoon cayenne pepper
2 teaspoons curry powder (Jamaican style preferred)
2 teaspoons fresh lemon juice
6 cloves garlic, minced (or more)

Method

The curry aioli can be made ahead of time and stored in the refrigerator.
Combine all the aioli ingredients in a food processor or blender and process until the mixture is smooth and creamy. set this aside.
In a mixing bowl, combine all the fish cake ingredients together, excluding the oil and optional lemon slices, and mix until well blended.
If needed, adjust the consistency by adding a little more water or flour to achieve a batter similar to pancake batter, or slightly thicker.
Heat about 1-2 inches of cooking oil in a large skillet until it is hot.
Drop roughly 1/4 cup of the fish cake batter into the hot oil and cook for about 2-3 minutes on each side, until golden, puffy, and firm.
Avoid overcrowding the pan during frying.
Transfer the cooked fish cakes to paper towels to drain.
Serve the fish cakes while hot with the prepared curry aioli or tartar sauce, and lemon slices if you like.

Nutrition (per serving)

Sodium732400 mg

Recipe details

CategoryCaribbean

Cuisineindian

AuthorPalatablePastime