West Indies Fish Cakes with Curry Aioli

Description
The light, slightly crispy 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. Enjoy!

Fish cakes

 * 2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm )
 * 1½ cups all-purpose flour
 * 3 scallions, chopped
 * 5 cloves garlic, minced
 * 2 large eggs
 * 1 teaspoon curry powder (Jamaican style preferred)
 * ½ teaspoon cayenne pepper
 * 1 tablespoon baking powder
 * 1 cup water
 * oil (for shallow frying; as needed)
 * lemon slices, for garnish (optional)

Curry aioli

 * 1 cup mayonnaise
 * ½ teaspoon cayenne pepper
 * 2 teaspoons curry powder (Jamaican style preferred)
 * 2 teaspoons fresh lemon juice
 * 6 cloves garlic, minced (or more)

Directions

 * 1) You can prepare the aioli in advance if you wish (just keep it refrigerated).
 * 2) Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
 * 3) Mix all ingredients for  cakes together (except oil and lemon slices) in a mixing bowl until blended.
 * 4) Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
 * 5) Heat 1-2 inches cooking oil in a large skillet until hot.
 * 6) Spoon or drop approximately ¼ cup  cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
 * 7) Do not overcrowd pan.
 * 8) Drain  cakes on paper toweling.
 * 9) Serve  cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.