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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (222g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups salt cod fish |
||
| Calories 461 | ||
| Calories from Fat 206 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.9g | 35% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 11.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 121mg | 40% | |
| Sodium 731mg | 30% | |
| Potassium 188mg | 5% | |
| Total Carbohydrate 55.7g | 18% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 4.6g | ||
| Protein 9.5g | 19% | |
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West Indies Fish Cakes With Curry Aioli
By: Sue L
Aug 19, 2004
The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompaning 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. Enjoy!
SERVES 4 -6 , 12 fish cakes
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
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 fish 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 1/4 cup fish 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 fish cakes on paper toweling.9
Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Cod
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: True_Brit
On Feb 4, 2009
A first class recipe and I am looking forward to making them again with the right ingredients. True to form I did not have all the stuff I needed so I improvised. First off I had left over Dover sole so I used that. Then I had no cayenne pepper so I compensated with a little bit more curry powder and a smidge of chil powder. Of course I had no scallions so substituted dried onion flakes (I need to go to the store badly!!). Anyway they were excellent but I am sure they will be even better when I cook them again properly. However it does prove you can mix and match and these still rock!
From: Aunt Lynnie
On Jun 11, 2008
These fish cakes were so good, the whole family loved them. The sauce was fantastic. Will make these often.
From: Sandi (From CA)
On Dec 6, 2005
Since I didn't make the fish cakes, I won't offer a star rating until I do. But the curry aioli already has FAR more than the 5 star limit. Outstanding flavor and such a simple combination! I will come back to this for repeat making, thank you!
From: eatrealfood
On Oct 26, 2005
this method of preparing fish cakes (though the recipe is more of a fritter format) has a lot of potential for me, but i found it lacking in flavor (like a previous reviewer noted). this, even though i used 5 scallions, 6 garlic cloves and 1.5t curry powder. next time i might try to infuse more flavor with the addition of lemon, parsley or bell peppers, even if it is not quite as authentic. i really liked the texture in this and it's a nice variation on the ususal method of preparing fish cakes with potatoes.
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