West Indies Fish Cakes With Curry Aioli Recipe

Name: West Indies Fish Cakes With Curry Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, West Indies Fish Cakes With Curry Aioli falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

West Indies Fish Cakes With Curry Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions