Tender Silver Pomfret Fillet Pancakes
Tender Silver Pomfret Fillet Pancakes
Delicious and Savory Silver Pomfret Pancakes Made with Boneless Fillets
These Silver Pomfret pancakes are incredibly tender and savory, surpassing even croaker fish pancakes in delicate flavor. Made with boneless fillets, they’re perfect for children as there are no bones to worry about. The mild taste and rich umami make them a delightful dish for the whole family. Enjoy this special treat with simple ingredients!
Main Ingredients- 300g boneless Silver Pomfret fillets
- 3 large eggs
- 3 Tbsp all-purpose flour (or pancake mix)
- Vegetable oil, for frying
- 2 Korean green chili peppers (for garnish)
Marinade Seasoning- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 Tbsp cooking wine (mirin or rice wine)
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1 Tbsp cooking wine (mirin or rice wine)
Cooking Instructions
Step 1
Prepare the boneless Silver Pomfret fillets. While they are usually deboned thoroughly, it’s always a good idea to double-check for any stray fine bones.
Step 2
Spread the fillets out and carefully remove any remaining small bones. If the fillets are still moist from thawing, pat them thoroughly dry with paper towels. This step is crucial for ensuring the flour adheres well and prevents excessive oil splatter during frying.
Step 3
Marinate the pomfret fillets. In a small bowl, combine the ground black pepper, salt, cooking wine, minced garlic, and sesame oil. Mix well to create the marinade. (Alternatively, you can add the sesame oil to the egg wash later. Marinating with just salt and pepper is also sufficient.)
Step 4
Gently coat the Silver Pomfret fillets with the prepared marinade. You can use a brush for even application or simply use your hands to massage the marinade into the fish.
Step 5
Spread the all-purpose flour evenly on a wide plate or tray.
Step 6
Lightly coat each marinated fillet with the flour, ensuring both sides are covered.
Step 7
Gently shake off any excess flour. This ensures a thin, even coating, making it easier to handle the fillets when dipping them in the egg wash.
Step 8
Thinly slice the Korean green chili peppers into rounds for garnish. If you prefer less heat or are serving children, you can substitute with red chili peppers or bell peppers.
Step 9
In a separate bowl, whisk the eggs until smooth using a fork. Add the minced garlic to the egg mixture and stir well to create the egg wash. (If you reserved the sesame oil from the marinade, you can add it here.)
Step 10
Dip each flour-coated fillet into the egg wash, ensuring it is completely covered.
Step 11
Heat a generous amount of vegetable oil in a skillet over medium-low heat. Carefully place the egg-coated fillets into the hot oil.
Step 12
Arrange the sliced green chili peppers attractively on top of each fillet while it’s cooking.
Step 13
Drizzle a little extra egg wash over the chili garnish. This helps the chili peppers adhere securely to the fish, creating a beautiful presentation. This step is optional but recommended for a polished look.
Step 14
Cook on medium-low heat until the bottom side of the pancake is golden brown. Adjust the heat as needed to prevent burning.
Step 15
Once the bottom is golden brown, carefully flip the pancake and cook the other side until it is also golden brown and cooked through.
Step 16
Silver Pomfret cooks quickly. Once both sides are a beautiful golden brown, remove the pancakes from the skillet immediately. Overcooking can make the fish dry.
Step 17
Your delicious and savory Silver Pomfret pancakes are ready! They are wonderfully moist and tender. For an extra touch of flavor, you can serve them with a simple dipping sauce made from 2 Tbsp soy sauce, 1/2 tsp vinegar, a little chopped green onion, and a sprinkle of sesame seeds. Enjoy!
