Satsuma-age

Plump and juicy fish cakes, lightly sweetened, with bits of carrot. The surface is beautifully browned from frying.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 354
• Protein: 24 g
• Carbs: 12 g
• Fat: 22 g

Ingredients

• 500 g Atlantic cod ( skinless and boneless )
• 1 piece Egg ( egg white only )
• 2 tbsp Potato starch
• 1 tbsp White sugar
• 1 pinch Gray sea salt
• 1 tbsp Sake or rice alcohol
• 1 tbsp mirin
• 1 piece Carrot ( finely grated )
• 750 ml Peanut oil ( for frying )

Instructions

1. Fish preparation

   Process the cod in a blender until a fine, smooth paste forms. It should feel elastic and sticky to the touch.

2. Binding the paste

   Add the egg white, potato starch, sugar, salt, sake, and mirin. Blend again until the paste is thick enough to coat a spatula.

3. Garnishing

   Fold in the grated carrots by hand. Mix to distribute the pieces evenly without crushing them.

4. Frying

   Shape into small 2 cm thick patties. Drop into 170°C oil. Remove when the crust is golden-brown and the center is firm.

Chef's tips

• Wet your hands to shape the patties without the dough sticking.
• Do not overcrowd the fryer to maintain a constant oil temperature.

Storage

Keep for 3 days in the fridge in an airtight container or 1 month in the freezer.