Chinese fish cakes (yu biang) are made from fish paste that is steamed until cooked through, and then typically deep-fried to ...

Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers.

An curved arrow pointing right. The International Culinary Center in New York City is teaching students one special new trick — how to deep fry an entire cake. We watched as Chef Jansen Chan ...