West Indies Fish Cakes With Curry Aioli

West Indies Fish Cakes With Curry Aioli created by PalatablePastime

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!

Ready In:
27mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@PalatablePastime
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@PalatablePastime
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"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!"
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  1. PrincessLevinia
    Delicious!
    Reply
  2. Popcat
    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!!
    Reply
  3. adopt a greyhound
    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. <br/>2 T. coriander seeds<br/>1 T. cumin seeds<br/>1 T. mustard seeds<br/>1 T. anise seeds<br/>1/2 T. fenugreek seeds<br/>1/2 T. allspice berries<br/>1/2 T. black peppercorns<br/>2 1/2 T. turmeric, ground<br/>Dry roast all but turmeric for 10 min. Cool and then grind in mini blender.
    Reply
  4. stevensonloflinyaho
    A first class recipe and I am looking forward to making them again with the *right* ingredients. True to form I did not have all the stuff I needed so I improvised. First off I had left over Dover sole so I used that. Then I had no cayenne pepper so I compensated with a little bit more curry powder and a smidge of chil powder. Of course I had no scallions so substituted dried onion flakes (I need to go to the store badly!!). Anyway they were excellent but I am sure they will be even better when I cook them again properly. However it does prove you can mix and match and these still rock!
    Reply
  5. Aunt Lynnie
    These fish cakes were so good, the whole family loved them. The sauce was fantastic. Will make these often.
    Reply
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