Homemade Korean Eomuk Seafood Fish-Cake Balls (4)

Remove fish bones and clean squid and shrimp. Thaw frozen seafood in the refrigerator and use a separate board for raw seafood.

Blend 225 g fish, 115 g squid, 115 g shrimp, garlic, onion, salt, sugar, pepper, flour, starch, egg white and 1 tbsp oil for about 1–2 minutes into a smooth sticky paste.

Fill a deep pot with oil below half its height and heat to about 170–180°C using a thermometer. Never allow water into hot oil.

Use two spoons to drop 1 tbsp portions into oil; fry only four to five at a time until golden. The original 5–7 minute estimate varies with size.

Check the thickest ball and fry until its center reaches at least a conservative 74°C. Drain on a rack; do not taste raw paste.

Serve fully cooked fish cakes warm; cool leftovers in shallow containers and refrigerate within two hours. Handle frying oil only after it cools completely.