Traditional Japanese fishcake
CATEGORIES
INGREDIENTS
  • Cooking Time: 30
  • Servings: 24 pieces
  • Preparation Time: 30
  • 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
  1. 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)
  2. remove mixture and put into mixing bowl
  3. add sugar, cornstarch, and flour, mixing well
  4. add salt and soy sauce
  5. Line cookie sheet with parchment paper
  6. Wet hands and form small patties about 3” wide and ¼ “ tall
  7. Deep fry patties in 350 degree oil until golden brown
  8. Let drain well - I like to use a cooling rack over a cookie sheet
RECIPE BACKSTORY
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