Soft and Savory Pollock Jeon (Pan-Fried Pollock)
Soft and Savory Pollock Jeon (Pan-Fried Pollock)
Delicious Pollock Jeon Recipe Perfect for Holidays, Ancestral Rites, Snacks, and Parties
Let’s make incredibly soft and savory Pollock Jeon. It melts in your mouth and is wonderfully satisfying.
Main Ingredients- 1 pack pre-portioned Pollock fillets (approx. 300-400g)
- 5 large eggs
- 1/3 bunch green onions (approx. 50g)
- All-purpose flour (for dredging), as needed
- Cooking oil, as needed
Cooking Instructions
Step 1
Let’s make incredibly soft and savory Pollock Jeon. It melts in your mouth and is wonderfully satisfying. This recipe is perfect for holiday feasts or any special occasion.
Step 2
First, lightly rinse the pre-portioned Pollock fillets under cold running water and gently pat them dry with paper towels. Ensuring the fillets are dry is crucial for the batter to adhere well and for achieving a crispy texture. Next, season both sides of the Pollock fillets with a pinch of salt and pepper. This pre-seasoning helps to eliminate any fishy odors and enhances the overall flavor. Let them marinate for about 5-10 minutes.
Step 3
In a wide bowl, crack the 5 eggs. Add a tiny pinch of salt to the eggs to reduce any eggy smell. Whisk the eggs thoroughly with chopsticks or a whisk until smooth. Finely chop the washed and dried green onions into about 1cm pieces and add them to the beaten egg mixture. The green onions add a lovely color and a fragrant aroma to the jeon.
Step 4
Now, it’s time to coat and fry the Pollock. Lightly dredge each seasoned Pollock fillet in flour, ensuring an even, thin coating on both sides. Tap off any excess flour; a thick layer can cause the coating to peel off. Next, dip the flour-coated Pollock fillet into the prepared egg mixture, ensuring it’s fully coated. Avoid an overly thick layer of egg batter, as it can become soggy or detach during cooking.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated Pollock fillets into the hot oil. Fry them, flipping occasionally, until both sides are golden brown and cooked through. Cooking over medium-low heat is key to ensuring the fish cooks evenly without burning the exterior. Fry each side for about 2-3 minutes, or until the Pollock turns opaque and develops a beautiful golden hue. Your delicious Pollock Jeon is now ready!
