In a medium saucepan, bring some water to a boil. Add the fish and simmer for 2 to 3 minutes – just enough to turn it opaque.

Drain the fish well. Then, flake it into a large bowl.

Mix the onion, egg, basil, pepper, and Tabasco in a small bowl. Then, add this mixture to the cod fish and blend.

In another bowl, combine the flour and baking powder. Add this to the fish mixture and mix well to form a stiff, lumpy batter.

In a large frying pan, heat the olive oil over medium-low heat until hot but not smoking. Divide the fish batter into 6 spoonfuls and drop them carefully into the oil. Use a spatula to flatten the cakes to ½ inch thick.

Fry for 4 minutes, until golden. Flip and fry for another 4 minutes.

While the cakes are frying, mix all of the garlic mayonnaise ingredients and place them in a small bowl or serving dish.

When the cakes are done, remove them to some paper towel to blot off extra oil. Then, serve with the garlic mayonnaise.