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West Indies Fish Cakes with Curry Aioli

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Description Edit

The light, slightly crispy cakes can be a welcome change to any Caribbean meal. Use the accompanying 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 . Enjoy!

Ingredients Edit

Fish cakes Edit

Curry aioli Edit

Directions Edit

  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 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 ¼ cup 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 cakes on paper toweling.
  9. Serve cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.

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