Ingredients
-
-
2
-
1 1/2
-
3
-
5
-
2
-
1
-
1/2
-
1
-
1
-
-
-
-
1
-
1/2
Directions
West Indies Fish Cakes With Curry Aioli,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!,Delicious!,Thank You! – Thank You! – Thank You!!! As a youngster in the Bronx in the 1950s my grandpa Corbin made dried codfish cakes which I loved, but haven’t been able to duplicate until now! I don’t think he used curry powder, but he did put in crushed red pepper – which is what I had on hand and used. They are perfect – just like I remember them! Thanks for the wonderful recipe! Fived Stars for the recipe and another Five for bringing back wonderful memories!!
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Steps
|
1
Done
|
You Can Prepare the Aioli in Advance If You Wish (just Keep It Refrigerated). |
|
2
Done
|
Place All Ingredients For the Curry Aioli in a Food Processor or Blender and Puree Until Smooth and Creamy; Set Aside. |
|
3
Done
|
Mix All Ingredients For Fish Cakes Together (except Oil and Lemon Slices) in a Mixing Bowl Until Blended. |
|
4
Done
|
Adjust Water or Flour, If Necessary, to Achieve a Consistency Similar to Pancake Batter (or Just a Tad Thicker). |
|
5
Done
|
Heat 1-2 Inches Cooking Oil in a Large Skillet Until Hot. |
|
6
Done
|
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
Done
|
Do not Overcrowd Pan. |
|
8
Done
|
Drain Fish Cakes on Paper Toweling. |
|
9
Done
|
Serve Fish Cakes Hot With Curry Aioli or Tartar Sauce, and Lemon Slices, If Desired. |
