West Indies Fish Cakes with Curry Aioli
Transport your taste buds to the Caribbean with these crispy, golden-brown West Indies Fish Cakes served alongside a zesty curry aioli. Made with tender, flavorful salt cod, creamy russet potato, and a vibrant mix of scallions, fresh herbs, and a hint of habanero heat, this dish perfectly balances bold flavors with satisfying textures. A light and airy batter ensures a delicate crunch, while the rich curry aioli—featuring mayonnaise, lime juice, and aromatic curry powder—adds an irresistible dipping element. Perfect as an appetizer, snack, or party dish, these fish cakes are easy to prepare and pack vibrant island flavors into every bite. Ready in under an hour, this recipe is ideal for seafood lovers looking to bring a tropical twist to their table.
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Recipe Information
Ingredients
- 12 ounces Salt cod
- 1 large Russet potato
- 3 stalks Scallions
- 2 tablespoons Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 small Habanero pepper
- 2 large Eggs
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 cup Milk
- 2 cups Vegetable oil
- 0.5 cup Mayonnaise
- 1 teaspoon Curry powder
- 1 tablespoon Lime juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the salt cod under cold water to remove excess salt, then soak it in a bowl of water for 6-8 hours or overnight, changing the water every 2 hours.
Boil the soaked salt cod in fresh water over medium heat for 15 minutes. Remove from the water, let cool, and shred into small pieces.
Peel and dice the potato. Boil in salted water until tender, about 10 minutes, then mash and let cool.
Finely chop the scallions, parsley, thyme, and habanero pepper. Set aside.
In a large mixing bowl, combine the shredded salt cod, mashed potato, scallions, parsley, thyme, and habanero pepper.
In a separate small bowl, whisk together the eggs, milk, flour, baking powder, salt, and black pepper until smooth. Add this batter to the fish mixture and stir until fully combined.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Using a tablespoon, scoop portions of the fish mixture and carefully drop them into the hot oil. Fry the fish cakes in small batches for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
To make the curry aioli, whisk together the mayonnaise, curry powder, lime juice, salt, and black pepper in a small bowl.
Serve the warm fish cakes immediately with the curry aioli for dipping.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
