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Caribbean-Style Fish Cakes with Spicy Curry Aioli Recipe

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Ingredients

Adjust Servings:
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)
1 cup mayonnaise
1/2 teaspoon cayenne pepper

Nutritional information

460
Calories
205 g
Calories From Fat
22.8 g
Total Fat
3.8 g
Saturated Fat
108.3 mg
Cholesterol
732.4 mg
Sodium
55.7 g
Carbs
2.4 g
Dietary Fiber
4.5 g
Sugars
9.5 g
Protein
109g
Serving Size

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Caribbean-Style Fish Cakes with Spicy Curry Aioli Recipe

Features:
    Cuisine:

    Delicious!

    • 47 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.

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    Rowan Hayes

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