Sunday, February 14, 2010

Quasi Korean New Year

I remember when I was younger.  New Years always meant some kind of party with my parents friends and their kids.  The kids were all like cousins actually which was nice, since my immediate family has been the only blood relatives I have had in the states.  We would say the new year's greeting which roughly translates to something like "may the New Moon bring you many blessings" or at least my broken Korean translation of it.  We would eat rice cake soup with sprinkled on egg omelet, seaweed and for one of my friends--american cheese!  It sounds gross but the cheese mix in actually is actually pretty tasty.  My mom would make me my favorite fish fry which is cod slices dipped in flour and egg and fried up.  In lieu of cod, my nostalgia brings me to fried fish sausage cooked in the same manner. 

I dont know which other cultures eat fish sausage but apparently it is an acquired taste.  Hubby doesnt really care for it, but he has a very open palate.  My middle America, meat and potatoes friends usually dont even want to try it and when they have, they couldnt get over the fish sausage idea.  I used to eat this stuff by itself like string cheese! They come in different sizes and come individually wrapped as well.  There are also a few variations of the sausage as well but they are ready to eat right out of the packaging.  I just picked up the largest one...more bang for my buck! Take a gander:

This is the packaging.  I think it was about 16 ounces.  It comes wrapped in a protective plastic casing that you have to peel off before you eat or cut up. 

I slice them on the diagonal for several reasons: for more batter surface area, pretty factor, wider cooking area, etc. 

For extra flavor, texture and looks, I like throwing chopped scallions into the egg mix and spooning a bit of the onions onto each sausage piece in the fryer. 

So I used about three large eggs for the egg batter.  All it needs is a little S&P and the green onions to boot. 

Dredge the sausage in the flour.  A light dusting is fine but coat it evenly or else the egg wont stick right. You WANT the egg to stick as much as possible as the sausage's smooth not-so-porous surface tends to have the egg wanting to slide right off. 

So you coat in flour, bath in the egg onion mix and lay in a non-stick pan with a shallow covering of oil.  Please take the extra time to spoon some onions onto the sausage once the little monsters hit the pan.  Let  them brown up nicely because the egg will do a pretty puff up thing.  Obviously you want to flip these suckers once they tan up a bit. 

Finished product.  My camera kind of uglies the presentation.  It really is yummy and a nice salty snack.  Eat it warmed up though.  You salty savory people will definitely like this...enjoy!



  1. I have never had fish sausage! When my parents would take me to Woo Chee Chong in the early 80s -- I think it was the only comparable Asian market here in San Diego at the time -- I would see fish sausages thinking how pretty they were. Now I will definitely have to try it.

  2. hi dd - that looks pretty good - i've never had fish sausage before either...i've had fish cake, which is kind of different i guess. i put fish cake in pancit.

  3. Hi dd, That looks great!! I will have to try fosh sausage as well.

  4. just caught my typo...hahahahahha....fosh sausage?
    ya know what I mean. cheers!