Tender and Savory Pollock Jeon (Korean Pan-Fried Fish Cakes)
Tender and Savory Pollock Jeon (Korean Pan-Fried Fish Cakes)
How to Make Classic Pollock Jeon Without Special Techniques
We made classic pollock jeon without any special methods, and it was delicious! Pollock jeon is enjoyable even without a fancy recipe. Unlike heavily floured pancakes, this dish uses fish as its main ingredient, making it light and easy to eat without feeling heavy. You might feel bloated after eating many heavily flour-based jeon, but fish jeon is much more forgiving. While portion sizes vary, I personally found myself eating quite a bit! I’m a big fan of fish-based jeon, and the tender texture of pollock means you don’t have to chew extensively, which makes it easy to eat more. Since you can easily find cleaned pollock fillets at markets and grocery stores, making pollock jeon is a hassle-free process. Not having to fillet the fish yourself saves time and ensures better hygiene. With this straightforward, classic approach, anyone can easily make delicious pollock jeon.
Ingredients- 10 pieces of cleaned pollock fillets
- 1 egg
- 1/2 cup pancake mix (buchim garu)
- Pinch of salt
Cooking Instructions
Step 1
Start by patting the pollock fillets dry with a paper towel. This is an important step to ensure the batter adheres well and to prevent excessive splattering when frying.
Step 2
Lightly sprinkle salt evenly over the dried pollock fillets. This step seasons the fish from within, enhancing its natural flavor. Be careful not to over-salt.
Step 3
In a bowl, whisk the egg until the yolk and white are well combined. A fork works perfectly for this, ensuring a smooth and uniform consistency for the egg coating.
Step 4
Gently coat each pollock fillet with the pancake mix. Lightly shake off any excess flour to create a thin, even layer. This helps the egg wash stick better and contributes to a crispier texture.
Step 5
Dip the flour-coated pollock fillets into the beaten egg, ensuring both sides are evenly coated. The egg wash will create a smooth, rich layer for frying.
Step 6
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the egg-coated pollock fillets into the hot oil. Fry until golden brown and cooked through on one side, then flip and cook the other side until equally golden. Ensure even cooking by flipping occasionally.
Step 7
Once cooked, transfer the golden-brown pollock jeon to a plate lined with paper towels to absorb any excess oil. This makes the jeon less greasy and even more enjoyable.
