West Indies Fish Cakes With Curry Aioli - cooking recipe

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)

Preparation

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.