Pollock Fillet Pancakes (Dongtae Jeon): A Perfect Holiday Delicacy
Pollock Fillet Pancakes (Dongtae Jeon): A Perfect Holiday Delicacy
Mastering the Art of Beautifully Fried Pollock Pancakes for Your Holiday Table
For Koreans, Jeon (savory pancakes) are an indispensable part of holiday feasts! The saying goes, ‘The house feels like a celebration when you can smell the oil frying.’ These Pollock Fillet Pancakes, with their tender interior and savory flavor, also make a fantastic appetizer or side dish for any occasion. Enjoy the festive aroma and delicious taste!
Ingredients- 800g Pollock fillet, cut into thin pieces
- Salt (a pinch)
- Pepper (a pinch)
- 6 large eggs
- 3-4 Tbsp all-purpose flour (buchim garu)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
It’s best to thaw frozen pollock fillets by transferring them to the refrigerator the day before cooking, allowing them to defrost slowly. Avoid thawing at room temperature, as this can significantly degrade the quality and texture of the fish.
Step 2
Once thawed, gently press the pollock fillets with paper towels to absorb excess moisture. Season both sides with a pinch of salt and pepper for a light base flavor. Ensuring the fillets are dry helps the seasoning adhere better and prevents excessive oil splatter during frying.
Step 3
To achieve a beautiful golden hue for the pancakes, prepare the egg batter. Out of the 6 eggs, use 4 whole eggs and the yolks from the remaining 2 eggs. Using fewer egg whites will result in a lighter color for the Jeon, making it visually more appealing.
Step 4
Lightly coat the seasoned pollock fillets with all-purpose flour, tapping off any excess. Then, dip each fillet into the prepared egg mixture, ensuring it’s fully coated. Carefully place the egg-coated fillets onto the pan. For an extra touch of elegance, you can garnish with thinly sliced red chili peppers or perilla leaves before frying.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the pollock fillets into the hot oil, ensuring not to overcrowd the pan. Fry the side with the garnish lightly, focusing on cooking the bottom side until it’s golden brown and slightly crispy. Adjust the heat as needed to prevent burning and ensure even cooking on both sides.
