Simple Fish Cake Pancakes Using Fish Cake with 80% Fish Content; Removing Egg Chalaza is the Key

A recipe for 'Simple Fish Cake Pancakes' that anyone can easily make using square fish cakes and eggs found at home has been revealed. According to a Cookpia video, using plump fish cakes with a fish content of 80% or higher will allow you to make even more delicious fish cake pancakes.

Removing the Egg Chalaza and Key Ingredients for the Batter

The first step to making delicious fish cake pancakes is preparing the eggs. The video shows the process of cracking the eggs and then straining them through a sieve to remove the chalaza in advance. The reason for removing the chalaza is to prevent a white coating from forming on the surface when the pancakes are fried. Mix 1/2 cup of pancake powder and 1/4 cup of kelp stock into the eggs with the chalaza removed to make the batter. Adding kelp stock at this stage can enhance the umami flavor.

To add flavor and texture to the batter, slice 2 Cheongyang chili peppers and 1 red chili pepper into thin pieces and add 1/2 cup of chives. Since the pancake powder itself is seasoned and the fish cakes are also seasoned, no additional seasoning is required. If you want a crispier texture, you can replace half of the pancake powder with frying powder, but if you prefer a chewy texture, it is better to use only pancake powder. When making the batter, stirring the powder well will promote gluten formation, making it even chewier.

Cooking Method to Enhance Texture and How to Eat Deliciously

Prepare the ready fish cakes by cutting them into large halves, similar to pollack pancakes. Pour plenty of cooking oil into a well-heated pan, place the battered fish cakes in, and fry them with toppings placed on top. An important cooking tip here is not to press down on the pancakes with a spatula while frying. By not pressing the ingredients, the air pockets inside remain intact, allowing you to enjoy the natural flavor of the ingredients.

The heat control can be adjusted depending on the desired texture. To enjoy a crispy and chewy taste by frying them, pour plenty of oil, and if you want a soft and tender taste, it is better to cook them for a little longer over low heat. The finished fish cake pancakes are even more delicious when dipped in basic soy sauce (1 part soy sauce, 1 part water, 0.5 tablespoon vinegar) or soy sauce with plenty of sesame salt. You can enjoy them even more richly by topping the fish cake pancakes with finely chopped garlic scapes or serving them with crown daisy.