Ingredients
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2 cups boiled cleaned and flaked salt cod fish (or may use 2 cups leftover cooked flaked light firm fish)
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1 1/2 cups all-purpose flour
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3 scallions, chopped
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5 cloves garlic, minced
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2 large eggs
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1 teaspoon curry powder (Jamaican style preferred)
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1/2 teaspoon cayenne pepper
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1 tablespoon baking powder
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1 cup water
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oil (for shallow frying; as needed)
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lemon slice, for garnish
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1 cup mayonnaise
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1/2 teaspoon cayenne pepper
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2 teaspoons curry powder (Jamaican style preferred)
Instructions
- 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 fish 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 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
- Do not overcrowd pan.
- Drain fish cakes on paper toweling.
- Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.