Delicate and Delicious Pollock Jeon (Korean Pan-Fried Fish)
Delicate and Delicious Pollock Jeon (Korean Pan-Fried Fish)
Quick & Easy Pollock Jeon Recipe: Save Time, Savor Flavor!
During festive holidays, there’s always a rush to prepare various dishes. I’ve found a way to simplify the cooking process, making delicious Pollock Jeon quickly and easily. Let me introduce you to these perfectly golden and flavorful pan-fried pollock pieces.
Ingredients- 300g Pollock fillets (pre-cut)
- Pinch of salt
- Pinch of black pepper
- 1 cup (approx. 100g) Korean pancake mix (buchim garu)
- 2 large eggs (room temperature)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
Line a tray with paper towels and place the pollock fillets on top, patting them dry to remove excess moisture. If there are any lingering scales or small bones, carefully remove them. Season both sides of the fillets with a pinch of salt and pepper for a subtle base flavor. This step helps remove any fishy odor and enhances the overall taste.
Step 2
In a shallow dish or bowl, prepare the Korean pancake mix. Evenly coat each pollock fillet with the pancake mix, ensuring it adheres well to both sides. Avoid applying too thick a layer, as this can make the exterior too crispy or tough. Gently shake off any excess flour for a light coating.
Step 3
In a separate bowl, whisk the two eggs until the yolks and whites are fully combined and smooth. Beating out the chalazae (the stringy white parts) will result in a more delicate egg coating. If you prefer to minimize any eggy aroma, you can add about 1/2 teaspoon of rice wine or cooking wine to the egg mixture.
Step 4
Immediately dip the flour-coated pollock fillets into the beaten egg mixture. Gently stir to ensure the fish is fully submerged and coated evenly with the egg. It’s best to do this quickly and move to the next step to prevent the pancake mix from becoming soggy.
Step 5
Before placing the egg-coated pollock into the hot pan, gently lift each piece and allow any excess egg mixture to drip off. This helps prevent excessive oil splatter in the pan and contributes to a crispier finish.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. About half a cup, enough to generously coat the bottom of the pan, will help the pollock jeon cook evenly and achieve a beautifully crisp texture without sticking or burning.
Step 7
Once the oil is shimmering and heated (medium heat), carefully place the egg-coated pollock fillets into the pan, ensuring they have enough space between them to prevent sticking. Overcrowding the pan will lower the oil temperature, leading to less crispy results. Cook in batches if necessary.
Step 8
When the bottom side turns a lovely golden brown and looks crisp, use a spatula to carefully flip the pollock jeon. Allow the other side to cook until it also reaches a similar golden-brown hue. Pollock cooks relatively quickly, so avoid overcooking, which can make the fish dry.
Step 9
Flip the jeon one more time to ensure both sides are evenly cooked. (Total of 2 flips). Adjust the heat as needed; starting with medium heat and reducing to low if you notice browning too quickly will help ensure the fish cooks through thoroughly. This process should result in beautifully golden and tender pieces.
Step 10
Serve the freshly fried pollock jeon immediately for the best taste and texture. If preparing for a holiday table or planning to eat them later, arrange them on a cooling rack lined with paper towels, making sure there’s space between each piece. Avoid stacking them, as this can cause them to become soggy and stick together due to trapped steam.
