West Indies Fish Cakes With Curry Aioli

15m
Prep Time
12m
Cook Time
27m
Ready In

Recipe: #8524

March 08, 2013



"The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompanying 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."

Original is 5 servings
  • FISH CAKES
  • OPTIONAL CURRY AIOLI

Nutritional

  • Serving Size: 1 (247.6 g)
  • Calories 585.6
  • Total Fat - 26.8 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 119.2 mg
  • Sodium - 656.6 mg
  • Total Carbohydrate - 76.9 g
  • Dietary Fiber - 6.7 g
  • Sugars - 18.9 g
  • Protein - 11.2 g
  • Calcium - 61.1 mg
  • Iron - 2.5 mg
  • Vitamin C - 4.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

You can prepare the aioli in advance if you wish (just keep it refrigerated).

Step 2

Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.

Step 3

Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.

Step 4

Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).

Step 5

Heat 1-2 inches cooking oil in a large skillet until hot.

Step 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.

Step 7

Do not overcrowd pan.

Step 8

Drain fish cakes on paper toweling.

Step 9

Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.

Tips


  • Salt cod, if using, requires advance preparation and soaking.

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