Prep 15 mins
Cook 12 mins
The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompaning curry aioli (lots of garlic flavor there!) with it or use your favorite tartar sauce. Note: if using salt cod, you will have to soak that for several days in water, changing out the water about every 6 hours until the saltiness goes away (refrigerated). Then you will need to remove any bones, skin and cartilage if they are present, before boiling and flaking your fish. Enjoy!
- 473.18 ml boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish)
- 354.88 ml all-purpose flour
- 3 scallions, chopped
- 5 clove garlic, minced
- 2 large eggs
- 4.92 ml curry powder (Jamaican style preferred)
- 2.46 ml cayenne pepper
- 14.79 ml baking powder
- 236.59 ml water
- oil (for shallow frying; as needed)
- lemon slice, for garnish (optional)
Optional Curry Aioli
- 236.59 ml mayonnaise
- 2.46 ml cayenne pepper
- 9.85 ml curry powder (Jamaican style preferred)
- 9.85 ml fresh lemon juice
- 6 clove garlic, minced (or more)
- You can prepare the aioli in advance if you wish (just keep it refrigerated).
- Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
- Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
- Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
- Heat 1-2 inches cooking oil in a large skillet until hot.
- Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
- Do not overcrowd pan.
- Drain fish cakes on paper toweling.
- Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.
Thank You! - Thank You! - Thank You!!! As a youngster in the Bronx in the 1950s my grandpa Corbin made dried codfish cakes which I loved, but haven't been able to duplicate until now! I don't think he used curry powder, but he did put in crushed red pepper - which is what I had on hand and used. They are perfect - just like I remember them! Thanks for the wonderful recipe! Fived Stars for the recipe and another Five for bringing back wonderful memories!!
I made half a recipe using tilapia for the fish. This is one wonderful recipe. Loved the aioli. I wasn't sure what Jamaican Curry powder was so made some fresh.
2 T. coriander seeds
1 T. cumin seeds
1 T. mustard seeds
1 T. anise seeds
1/2 T. fenugreek seeds
1/2 T. allspice berries
1/2 T. black peppercorns
2 1/2 T. turmeric, ground
Dry roast all but turmeric for 10 min. Cool and then grind in mini blender.