West Indies Fish Cakes With Curry Aioli

Ingredients

Fish Cakes

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

Optional Curry Aioli

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

Directions

1. 1

   You can prepare the aioli in advance if you wish (just keep it refrigerated).

2. 2

   Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.

3. 3

   Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.

4. 4

   Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).

5. 5

   Heat 1-2 inches cooking oil in a large skillet until hot.

6. 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.

7. 7

   Do not overcrowd pan.

8. 8

   Drain fish cakes on paper toweling.

9. 9

   Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.