West Indies Fish Cakes With Curry Aioli

Total Time
27mins
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!

Ingredients Nutrition

Directions

  1. You can prepare the aioli in advance if you wish (just keep it refrigerated).
  2. Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
  3. Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
  4. Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
  5. Heat 1-2 inches cooking oil in a large skillet until hot.
  6. 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.
  7. Do not overcrowd pan.
  8. Drain fish cakes on paper toweling.
  9. Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.
Most Helpful

5 5

Delicious!

5 5

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!!

5 5

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.