Hi, I’m Joana. Today, we’re going to prepare deep fried chikuwa fish stick, nori seaweed and cheese recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese Recipe
Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese is something which I’ve loved my entire life. They are fine and they look fantastic.
To be with this particular recipe, we have to prepare a few components. You can cook deep fried chikuwa fish stick, nori seaweed and cheese using 8 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese:
- Make ready 2 Chikuwa
- Make ready 1 slice Sliced cheese
- Prepare 1 Nori seaweed
- Make ready 1 ☆Egg
- Get 3 tbsp ☆Cake flour
- Get 1 dash ☆Salt and pepper
- Make ready 5 to 6 tablespoons Panko
- Get 1 Frying oil
Instructions to make Deep Fried Chikuwa Fish Stick, Nori Seaweed and Cheese:
- Cut the fish sticks open vertically and facing the golden brown side outwards, place half a slice of cheese and nori seaweed cut to the same size as the cheese on top of the fish stick.
- Tightly roll up step 1 from the front to the back, and secure the left and right sides of the overlap with toothpicks.
- Thoroughly mix ☆ together, and roll Step 2 around in the mixture. Next, coat with panko. Spoon the panko on to the hard to coat bits.
- This is what they look like breaded.
- Deep fry in 320F/170C oil.
- Turn them over while frying so they are all a nice golden colour.
- Wipe off excess oil, and cut in half and they are done. *You can remove the toothpick here.
- Secure with picks to make them look pretty!
- Here they are with shiso. I used the shiso leaves instead of seaweed. Refreshing and tasty.
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