Inspect the fish fillet and remove any remaining fish bones. Cut the fish fillets into chunks and put them into a food processor.

Add the squid, shrimp, garlic, onion, kosher salt, sugar, ground white pepper, 1 tablespoon vegetable oil, flour, starch, and egg white. Blend for a couple of minutes until the mixture turns into a smooth paste.

Transfer to a bowl.

Heat 3 cups vegetable oil in a skillet over medium-high heat for about 5 minutes. Lower the heat to medium (about 330-350° F or 180° C).

Brush some cooking oil on a large and wide rectangular spatula. Spread about ¼ to ⅓ cup of the fish paste to the spatula with a knife. Use your knife to carefully roll the paste into a cylinder and gently slide it into the hot oil.

(If this method is too tricky, simply use a spoon to scoop up some of the paste and then another one to push it off the first and into the hot oil.)

Repeat shaping and pushing the fish mixture into the hot oil, 3 to 4 sticks in the skillet, and be sure not to crowd them. Stir the fish cakes occasionally to fry all sides evenly.

Let them cook about 5 to 7 minutes over medium heat until golden brown.

Take the fish cakes out and put them in a strainer over a small bowl. Pat the fish cakes with a paper towel to remove the excess oil.

Serve hot as a snack right away. For later use, cool it down and put it into a plastic bag. Keep the bag in the fridge for up to 1 week or the freezer for up to 3 months.