Festive Classic: Crispy and Tender Pollock Jeon (Dongtae Jeon)
Festive Classic: Crispy and Tender Pollock Jeon (Dongtae Jeon)
Mastering the Art of Delicious Pollock Jeon for Your Table
No holiday feast feels complete without Dongtae Jeon! This recipe, passed down from my mother, will guide you to create a perfectly pan-fried pollock dish that’s wonderfully moist inside and delightfully crisp outside. Perfect for everyone, this detailed guide ensures success even for beginners. Make your holidays even more special with these delicious Dongtae Jeon!
Pollock Jeon Ingredients- 1 pack prepared pollock fillets (approx. 300-400g)
- 3 eggs
- 1/4 carrot
- 1 Korean green chili pepper (can substitute with a milder pepper)
- Pinch of black pepper
- Pinch of salt
- Generous amount of canola oil (or vegetable oil)
- 1 cup all-purpose flour
Cooking Instructions
Step 1
First, prepare 1 pack of prepared pollock fillets, the star ingredient for your Dongtae Jeon. Using pre-defrosted fillets available at the market makes this step quick and easy.
Step 2
Lay 2-3 layers of paper towels on a tray and arrange the pollock fillets in a single layer on top.
Step 3
Cover the fillets with another layer of paper towels. Gently press down with your hands to absorb as much moisture as possible. This step is crucial for achieving a crispy jeon that doesn’t soak up too much oil.
Step 4
Sprinkle a pinch of black pepper over the dried pollock fillets. This seasoning helps to remove any fishy odor and adds a subtle depth of flavor.
Step 5
Lightly sprinkle salt over the fillets for seasoning. Be careful not to oversalt. Let them sit for about 10-15 minutes to allow the seasoning to penetrate.
Step 6
In a separate bowl, crack 3 eggs and whisk them well to create the egg batter. Removing the chalazae (the white, stringy bits) can result in a smoother egg coating.
Step 7
Finely mince the carrot. This adds a lovely color and a pleasant texture to the jeon. Deseed the Korean green chili pepper and mince it finely as well. If you prefer less heat, you can use a regular green pepper or even bell pepper.
Step 8
Add the minced carrot and chili pepper to the beaten eggs and mix well. This will create a vibrant and flavorful egg batter.
Step 9
Add 1 tablespoon of salt to the egg mixture and season to taste. Adjust the saltiness based on how salty your pollock fillets are. You can add a little more salt if needed after tasting.
Step 10
Lightly coat each seasoned pollock fillet with all-purpose flour, ensuring both sides are covered. Gently shake off any excess flour. The flour coating helps the egg batter adhere better.
Step 11
Dip the flour-coated pollock fillets into the egg batter, ensuring they are fully coated on both sides. Let any excess batter drip off slightly so the coating isn’t too thick.
Step 12
Heat a generous amount of canola oil (or vegetable oil) in a frying pan over medium-high heat. Ensuring the pan is sufficiently hot will prevent the jeon from sticking and help it brown beautifully.
Step 13
Carefully place the egg-coated pollock fillets into the hot oil. Cook over medium-low heat, flipping them occasionally, until they are golden brown and crispy on both sides. Avoid overcrowding the pan; cook in batches if necessary. Continue to flip and cook until the pollock is cooked through, resulting in delicious Dongtae Jeon!
