Created by Sue on March 8, 2013
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.