West Indies Fish Cakes With Curry Aioli
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."
- FISH CAKES
- OPTIONAL CURRY AIOLI
- 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
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.
Tips & Variations
- Salt cod, if using, requires advance preparation and soaking.