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

1. Prep the fish — Slice it into thin strips and make sure the the skin has been removed, then season it with salt & pepper.
2. 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.
3. Season the batter with salt, fish sauce, ground black pepper, paprika, and sriracha hot sauce. Mix all these ingredients until they’re well incorporated.
4. 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

1. 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.
2. 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.
3. Serve it with your favorite sides or you can eat them by themselves using Sriracha hot sauce for dipping sauce. Enjoy!