Hot bar eomuk

What to get ready

• Pollock 800 g
• Tapioca starch 120 g
• Carrot 1.2
• Onion 1.2
• Chicken eggs 4
• Sugar 32 g
• Oil 800 ml
• Ketchup 80 ml

Method

1. 1 Remove the skin and bones from the fish, then mash it thoroughly with salt until the fish meat becomes sticky and pliable.
2. 2 Mix in the tapioca flour, eggs, and sugar, then continue kneading until the meat mixture is smooth and glossy.
3. 3 Finely chop the carrots and onions and mix them into the patties.
4. 4 Grease your hands with oil, then mold the mixture around a bamboo stick into a long strip.
5. 5 Deep-fry at 160 degrees for 5 minutes until golden brown, brush with ketchup before serving.

With an appliance

• Air fryer 44 min

  Replace step 5: spray oil evenly around the fish cake sticks, fry at 180 degrees for 12 minutes, rotating the sticks at the 6th minute; only brush with ketchup after removing from the pan.