Crispy and Savory Fried Fish Cakes
How to Make Simple and Delicious Fried Fish Cakes (Odeng Twigim)
Let me show you how to make chewy and savory fried fish cakes! : )
Ingredients- 4 sheets of square fish cakes
- Plenty of cooking oil
Sauce- 1 Cheongyang chili pepper (Korean green chili)
- 1/2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 3 Tbsp mayonnaise
- 1 Cheongyang chili pepper (Korean green chili)
- 1/2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 3 Tbsp mayonnaise
Cooking Instructions
Step 1
First, prepare the square fish cakes. Lay the fish cakes vertically and cut them into long, strip-like pieces, about 1 cm wide. Since we’re frying them without batter, keeping the shapes consistent will make frying easier.
Step 2
Pour a generous amount of cooking oil into a wide pan. Enough oil so the fish cakes are almost submerged is the secret to crispy frying. Once the oil is preheated over medium heat, carefully add the cut fish cakes. Fry them, stirring gently with chopsticks or a spatula to ensure even cooking. Flip them over regularly to achieve a golden brown color without burning. Keep an eye on them!
Step 3
Fish cakes are thin and contain a lot of moisture, so they can burn very quickly. Never step away from the pan while frying! You must constantly monitor the fish cakes and pay close attention to how their color changes. The key is to adjust the heat and flip them often to reach that perfect golden-brown color just before they burn.
Step 4
Once the fish cakes are fried to a rich golden brown and look delicious, quickly remove them from the oil and place them on a plate lined with paper towels. This step removes excess oil, ensuring a crispier and more savory texture.
Step 5
Now, let’s make a special sauce to make the fried fish cakes even more delicious. Finely mince the Cheongyang chili pepper, which is the key ingredient for our spicy mayo sauce. If you like it spicier, you can even include the seeds.
Step 6
In a small bowl, combine the minced Cheongyang chili pepper with 1/2 Tbsp soy sauce, 1 Tbsp oligosaccharide, and 3 Tbsp mayonnaise. Mix everything thoroughly until well combined. You can adjust the amount of oligosaccharide to your preference, or add a pinch of black pepper. Serve this sweet and spicy Cheongyang mayo sauce with the freshly fried, warm fish cakes for a fantastic taste experience!
