Pan-fried fish cake

Overview

Fish meat such as dace is usually used for fried fish cakes, but the slaughter and processing of fresh fish is troublesome. Today I tried to use frozen fish fillet to fry fish cakes, and found that the texture is softer and more tender, and the taste is also very delicious. The most important thing is that you don’t have to worry about what to do with the leftovers such as the head and tail fish bones. Chefs who like to eat fish cakes but find it troublesome may wish to give it a try.

Tags

• hot dishes
• home cooking
• coriander
• corn flour
• edible oil
• longli fish fillet
• sweet corn kernels
• fish sauce
• pepper
• salt

Ingredients

Steps

1. 1 The main ingredient is a frozen Longli fish fillet. After thawing, wash it and squeeze out as much water as possible. After processing, it weighs about half a catty.

   

2. 2 Chop the fish into small pieces, not too finely.

   

3. 3 Chop one cilantro.

   

4. 4 Sweet corn kernels are usually washed and frozen in the refrigerator. You can cut them a few times, but they don't need to be too fine, and you don't have to cut them at all.

   

5. 5 Add two spoons of corn flour, one spoon of fish sauce (optional), one spoon of oil and a small amount of salt and pepper to the fish, corn kernels and coriander, and stir evenly in one direction.

   

6. 6 Add oil to the frying pan. When the oil is hot, spread the fish into small round cakes and place it in the pan. Fry slowly over medium heat.

   

7. 7 Fry until both sides are browned and then serve on a plate.