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Fish Nuggets

250 g minced fish meat INGREDIENTS FOR BATTER
¼ tsp salt 2 pcs eggs
¼ tsp white pepper 3 tbsp cake flour
¼ tsp powdered onion 2 tbsp iced water
¼ tsp granulated garlic a pinch of salt
2 pc calamansi
2 tsp soy sauce
¼ tsp vetsin (optional)
½ cup flour for dredging
1 cup breadcrumbs

stove turner mixing bowl
frying pan (carajay) colander trays
knives measuring cup food processor/grinder
chopping board measuring spoon weighing scale

1. Clean fish and separate the meat from the bones.
2. Chop finely and blend with other ingredients.
3. Allow to set for 30 minutes.
4. Form into desired shapes/sizes. (Special molds made from cut plastic chopping boards [½-inch thick] or 'polvoron' molders maybe used.) Coat with flour, dip in batter. Roll in breadcrumbs. Flash-fry for 30 seconds.
5. Pack in polyethylene bags and freeze. To consume, deep fry fish nuggets in hot cooking oil until golden brown.

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