It is said that the production of small fish cakes, in Korea has a history of more than 600 years. The earliest in the Goryeo era has been made of copper molds, and will be poured into the good flour, put on the fire turned roast, the aroma is full of delicious, irresistible. At that time, the taste and appearance of the fish cakes were somewhat similar to those of the present day, and later on, the makers continued to improve and refine them by adding various kinds of delicious fillings to the noodles, and the taste and appearance became more and more exquisite and beautiful, and later on, the fish cakes became an indispensable food for gatherings, weddings, and birthday banquets. Of course, due to the high cost of production at that time, the people usually can not eat, until after the restoration of the country, with the rapid development of the economy, small fish cakes really developed into today's street food everywhere.
1, two pieces of catfish, cleaned and cut into small pieces, and then into the blender into the fish puree;
2, put the good fish puree into a large bowl, add a little salt and white pepper and mix well, put it aside to let it taste. At this time cut a little diced vegetables, such as carrots, celery, if you can buy fresh peas would be better, diced vegetables cut into boiling water blanched;
3, just flavored fish puree in another egg white, a little dry starch, mix thoroughly, and then add blanched diced vegetables mix well;
4, and then into a number of fish cakes, fish cake surface patted with a layer of thin layer of flour, shake off the excess flour into the pan, fry with the amount of frying vegetables in oil over medium-low heat until both sides of the golden brown on the good.