TRADITIONAL JAPANESE FISHCAKE

 

  • Cooking Time: 30
  • Servings: 24 pieces
  • Preparation Time: 30

Ingredients

  • 2 c rock cod cut into small pieces
  • 2 eggs
  • 1/4 c water
  • 3T sugar
  • 3T cornstarch
  • 4T flour
  • 1t salt
  • 1t soy sauce
  • canola oil for frying

Directions

  • put fish, eggs, and water into food processor, pulse until forms paste like consistency (if you don't have a food processor, like me, you can also use a stick blender, it just takes longer)
  • remove mixture and put into mixing bowl
  • add sugar, cornstarch, and flour, mixing well
  • add salt and soy sauce
  • Line cookie sheet with parchment paper
  • Wet hands and form small patties about 3” wide and ¼ “ tall
  • Deep fry patties in 350 degree oil until golden brown
  • Let drain well - I like to use a cooling rack over a cookie sheet

Notes

My grandfather's sister used to make these for us - my mom has her own recipe too, but I have yet to get it out of her :)

They are not fishy at all, just really good

Categories: Japanese 

Author Credit: Satow Nesan

© 2006-2014 BakeSpace, Inc. All Rights Reserved