Crispy and Savory Fried Fish Cakes
Crispy and Savory Fried Fish Cakes
Super Simple Beer Snack! Crispy Fried Fish Cakes Made with Bon Mook and Mini Jjigguwa
Whip up in a flash! Introducing our Fried Fish Cakes that are perfect as a beer snack or a satisfying side dish. They are incredibly simple to make, and the savory flavor is absolutely unbeatable! You’ll be captivated by their crispy exterior and chewy interior.
Ingredients- Bon Mook (Sheet Fish Cakes) 1 pack (or your preferred fish cakes)
- Mini Jjigguwa (Small Fish Cakes) 1 pack
- Cooking Oil, generous amount
Cooking Instructions
Step 1
First, prepare the fish cakes. Cut the Bon Mook into bite-sized pieces, such as squares or rectangles. If the Mini Jjigguwa are already small, use them as they are. If they are a bit large, you can cut them in half. Adjust the size so they are easy for everyone, including children, to eat.
Step 2
Now, heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, add the cut fish cakes and fry them until they are golden brown and crispy on both sides. It’s important to fry them slowly until they make a satisfying sizzling sound and turn a delicious brown color. Frying over medium heat rather than high heat will ensure they are heated through and crispy on the outside.
Step 3
After frying, place the crispy fish cakes on a paper towel-lined plate to drain any excess oil. This step helps to maintain their crispiness and ensures they aren’t too greasy. They are best enjoyed while still warm!
