West Indies Fish Cakes With Curry Aioli
"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."
Ingredients
- FISH CAKES
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- OPTIONAL CURRY AIOLI
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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.