J
Jeanh
Guest
INGREDIENTS
2 Cups Shredded carrots
1 Cup Green onions (chopped)
1/2 Lb. Fish meat, I used salmon
Cooking oil for frying
For the batter
1 Cup All-purpose flour
1 Tsp. Ground black pepper
1 Tsp. Salt
1 Tsp. Paprika
1 Tbsp. Fish sauce – don’t omit this one
1 Tbsp. Sriracha hot sauce
Lime soda, 7-Up or Sprite
DIRECTIONS
- Prep the fish — Slice it into thin strips and make sure the the skin has been removed, then season it with salt & pepper.
- For the batter — Add flour into a mixing bowl, then slowly add lime soda while stirring it constantly. Add enough liquid until you get a pancake batter consistency.
- Season the batter with salt, fish sauce, ground black pepper, paprika, and sriracha hot sauce. Mix all these ingredients until they’re well incorporated.
- Add the fish meat into the batter along with the carrots and green onions. Mix all of them well until all are well coated.
Frying
- Spoon the fish cake mixture into half a cup measuring cups and then add then into the frying pan with pre-heated cooking oil and form then into pancake shapes.
- Fry them over medium heat for 4 minutes on each side and use a plate lined with paper towels to drain the excess oil once it is done cooking.
- Serve it with your favorite sides or you can eat them by themselves using Sriracha hot sauce for dipping sauce. Enjoy!
