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!
Ingredients[]
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[]
- 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 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 ¼ cup cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
- Do not overcrowd pan.
- Drain cakes on paper toweling.
- Serve cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.