Fish Cakes (Eomuk: 어묵)


½ pound fresh white fresh fish fillet (cod, pollock, flounder, or snapper)
¼ pound (4 ounces) squid: cleaned, rinsed, and chopped
¼ pound (4 ounces) shrimp: shelled, deveined, rinsed, and drained
2 garlic cloves
½ medium onion (about ¼ cup)
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon ground white pepper
3 cups plus 1 tablespoon vegetable oil
¼ cup all purpose flour
¼ cup potato starch (or sweet potato starch)
1 large egg white


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