Satsuma-Age (Deep-Fried Fishcake Recipe)

Satsuma-age or deep fried fishcake is an authentic Kagoshima delicacy made from local produce. It is made from fish that has been blended or mashed into a paste, seasoned with salt, pepper and other seasonings, then mixed with flour so the fish paste sets as it fries in hot oil. Quite popular and sold in a lot of stores in Japan, the fishcakes come in different shapes and sizes. One can choose from varieties such as plain, with vegetables or with stuffing in the center. Some locals like to eat them hot or cold with ginger-soy or mustard-soy dipping sauce while others prefer to grill the fried fishcakes before eating. Satsuma-age can also be added to stews or soups. Although the name sounds complicated, the dish is quite easy to make. This recipe is perfect when you are looking for new and interesting ways to cook fish.


• 150 grams of Pollock fillets
• ½ tbsp sake
• ⅓ tsp salt
• 1 tbsp potato starch
• ½ of a beaten egg
• ½ tsp ginger juice
• 10 grams of chopped carrot
• 50 grams of chopped onion
• 1 tsp all-purpose flour
• 2 cups of oil


This recipe takes about 20 minutes to make. Serves 6 fish cakes.

Wash the fish thoroughly and dry with paper towel.
Remove the bones and skin from the fillets then cut into smaller pieces.
Places fish, sake, and salt in a food processor.
Blend for 1 to 2 minutes.
Add potato starch, egg, and ginger juice.
Blend until smooth.
Transfer fish paste to a cutting board.
Mix carrots, onions, and flour in a bowl.
Flatten out the fish paste, then put the vegetable mixture on top.
Using a scraper or dough cutter, mix the ingredients well.
Divide into 6 equal portions.
Heat oil in a saucepan over medium heat until the temperature reaches 340°F.
Form each portion of the mixture into a patty.
Deep-fry for 5 minutes or until golden brown.
Place fried fish cakes on a wire rack to drain excess oil.
Transfer to a plate and serve with ginger-soy dipping sauce.

Ideas And Tips:

• You can also use cornstarch to replace potato starch.

• You can use any white fish for this recipe. You can even add squid, shrimp or octopus.

Satsuma-Age (Deep-Fried Fishcake Recipe)
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