Step 1

The day before cooking, transfer the frozen cod fillets to the refrigerator to thaw naturally. If you’ve forgotten, you can place the cod fillets, still in their packaging, in a bowl of cold water to thaw. Once fully thawed, carefully separate each fillet. Gently rinse the thawed cod fillets under running water. Then, pat them dry thoroughly with paper towels, pressing gently to remove excess moisture. Arrange the cod fillets in a single layer on a plate lined with paper towels, ensuring they don’t overlap.

*Ryu Soo-young’s Tip: To eliminate any fishy odor and firm up the fish, he uses a special pre-treatment method. Mix 1 liter of water with 2 Tbsp of salt and 1 Tbsp of vinegar. Soak the thawed cod fillets in this mixture for about 5 minutes. This helps remove any unpleasant smell, firms the fish, and seasons it lightly.

Step 2

Instead of the water soak, I opted for a simpler seasoning method, directly sprinkling salt and pepper onto the cod fillets. This approach also yields delicious results. Sprinkle salt and pepper evenly over the cod fillets and let them sit for about 20 minutes to allow the seasoning to penetrate.

Step 3

Since the cod fillets will be coated twice – first in flour and then in egg – it’s helpful to have wide, flat plates ready. On one plate, spread a suitable amount of pancake mix evenly. This is where you’ll coat the cod fillets in flour.

Step 4

Gently wash the 2 eggs under running water, then crack them into a wide bowl and whisk them well. Adding a little salt to the egg mixture enhances the overall flavor of the jeon. Whisk in about 2 pinches of salt.

Step 5

After the 20-minute marinating period, it’s crucial to thoroughly pat dry any moisture that has come out of the cod fillets using paper towels. If the surface is still wet, the batter won’t adhere properly, and it might peel off during cooking. Take your time with this step.

Step 6

Coat the dried cod fillets evenly with the pancake mix. It’s beneficial to lightly shake off any excess flour before dipping them in the egg wash, as this makes the egg coating process much smoother.

Step 7

Now, dip the flour-coated cod fillets into the prepared egg wash. Ensure the egg coats the entire surface of the fish evenly. A thorough egg coating is key to achieving a crispy texture.

Step 8

It’s time to pan-fry the cod jeon. Preheat a frying pan and add a generous amount of cooking oil. Once the oil is sufficiently hot, carefully place the egg-coated cod fillets into the pan. Make sure to leave some space between each piece so they don’t stick together. For an aesthetic touch, placing a perilla leaf on top of each piece of jeon while frying can make them look even more appealing.

Step 9

Cook over medium-low heat, allowing it to cook slowly and gently. If the heat is too high, the outside will burn while the inside remains undercooked. Cooking over medium-low heat ensures the jeon is cooked through and tender. Furthermore, using a generous amount of cooking oil is essential for a glossy and moist finish. Add more oil as needed during the cooking process to maintain this texture.

Step 10

Once the cod jeon is golden brown and crispy on both sides, remove them from the pan and place them on a wire rack to cool and drain. This allows excess oil to drip off, ensuring a crispier texture that lasts longer.