In a wok over medium-low heat, bring enough oil to 140°F-170°F/60°C-80°C. Grab some fish meat mixture, push it through the circle formed by the thumb and index finger to make a fish meatball. Take a spoon, dip it in oil, then place the meatball onto the spoon. Put the meatball in the oil, deep fry for 5-7 minutes. As soon as the fish balls are floating, turn the heat up to high, fry until golden. Remove from oil. These are fish gluten balls.