Ingredients with Measurements:
- 1 pound of fish cake
- 1 cup of all-purpose flour
- 1 tablespoon of cornstarch
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of cold water
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a deep pot for frying
- Slotted spoon or tongs for removing the fish cake from the oil
Step-by-step instructions:
1. Cut the fish cake into bite-size pieces.
2. In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. In a separate bowl, whisk together the cold water and egg.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Heat the vegetable oil in a deep fryer or a deep pot over medium-high heat.
6. Dip each piece of fish cake into the batter, making sure it is fully coated.
7. Carefully place the battered fish cake into the hot oil and fry for 2-3 minutes or until golden brown.
8. Use a slotted spoon or tongs to remove the fried fish cake from the oil and place it on a paper towel-lined plate to drain excess oil.
9. Repeat the process with the remaining fish cake pieces.
10. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- Fish cake can be substituted with shrimp, squid, or any seafood of your choice.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Paprika and cayenne pepper can be substituted with chili powder or red pepper flakes.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Serve with a spicy dipping sauce or a sweet and sour sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the fish cake from becoming greasy.
- Do not overcrowd the fryer or pot to ensure even cooking.
- Use a slotted spoon or tongs to remove the fried fish cake from the oil to prevent it from breaking apart.
Storage instructions:
Leftover fried fish cake can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish cake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fried fish cake on a platter with a variety of dipping sauces and garnishes.
Garnishes:
- Chopped scallions or cilantro
- Sesame seeds
- Sliced jalapenos
Pairings:
- Kimchi
- Steamed rice
- Korean-style vegetable pancakes
Suggested side dishes:
- Stir-fried vegetables
- Korean-style potato salad
- Spicy cucumber salad
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches the desired consistency.
- If the fish cake is not fully cooked, increase the frying time by 1-2 minutes.
Food safety advice:
- Use a thermometer to ensure the oil reaches a temperature of at least 350°F to prevent the fish cake from becoming greasy.
- Do not leave the hot oil unattended while frying.
Food history:
Odeng is a popular street food in Korea, typically made with fish cake and served on skewers with a spicy dipping sauce.
Flavor profiles:
The fried fish cake is crispy on the outside and soft and chewy on the inside, with a savory and slightly spicy flavor.
Serving suggestions:
Serve the Korean-style fried fish cake as an appetizer or a snack.
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Region: Korean