Korean Eomuk Hot Bar (Fried Fish Cake Skewer)
Crispy battered fish cake on a stick - a beloved Korean street food snack that is golden outside and chewy inside. Wrapping the fish cake around the skewer maximizes surface area for the batter to cling to, and frying produces a crisp shell on the outside while the fish cake inside stays chewy. A small amount of baking powder in the batter helps it puff slightly for an airier crunch. Ketchup or mustard is the typical topping, and the mild fish flavor from the eomuk comes through gently beneath the fried coating.
Adjust Servings
Instructions
- 1
Briefly blanch fish cakes in hot water for 10 seconds to remove excess oil, then pat dry.
- 2
Fold each fish cake lengthwise and skewer in a zigzag pattern.
- 3
Mix frying mix and cold water into a thick batter, and place breadcrumbs on a plate.
- 4
Coat each skewer in batter, then cover evenly with breadcrumbs.
- 5
Deep-fry at 170°C for 3-4 minutes until golden, then drain.
- 6
Serve immediately with ketchup and mustard.
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