Tender and Moist Pollock Jeon (Korean Pan-Fried Fish)
Tender and Moist Pollock Jeon (Korean Pan-Fried Fish)
Make Delicious and Moist Pollock Jeon: A Must-Have for Holiday Feasts
The holiday season is just around the corner! Here’s a recipe for Pollock Jeon (Dongtae Jeon), a quintessential Korean holiday dish that graces tables with its tender, moist texture and savory flavor. It’s a beloved fish pancake enjoyed by all ages. Key tips include thoroughly draining thawed frozen pollock and applying a thin batter to avoid a fishy smell and achieve perfect results. Prepare to fall in love with the irresistible taste of this homemade Pollock Jeon. #PollockJeon #FishPancake #KoreanHolidayFood #HolidayDish #HowToMakePollockJeon #MoistPollockJeon #SavoryPollockJeon
Main Ingredients- 1 pack pollock fillets (400g)
- Plenty of cooking oil
- 2 eggs
- 1 egg yolk
Seasoning Ingredients (Optional)- 2 Tbsp soy sauce
- 1 Tbsp plum syrup
- 1 Tbsp vinegar
- 1 chili pepper (minced)
- 2 Tbsp soy sauce
- 1 Tbsp plum syrup
- 1 Tbsp vinegar
- 1 chili pepper (minced)
Cooking Instructions
Step 1
The pollock fillets, thawed overnight in the refrigerator, are now ready. It’s crucial to thoroughly remove any remaining moisture, as excess water can lead to a messy appearance and affect the taste when frying. Slice the red chili pepper for garnish and prepare the crown daisy (or optional herbs). (These garnishes can be omitted if unavailable.)
Step 2
Lay several sheets of kitchen paper on a clean surface and place the pollock fillets on top. Gently press down with more kitchen paper to absorb as much moisture as possible. Tip: Lightly sprinkling ginger wine or ‘cheongju’ (Korean rice wine) on the pollock can make the fish firmer and effectively remove any fishy odor.
Step 3
Lightly season the moisture-free pollock fillets with pepper and salt. If you prefer a stronger flavor, you can prepare a dipping sauce to serve alongside.
Step 4
In a wide bowl, whisk together 2 whole eggs and 1 egg yolk until well combined. Adding an extra yolk will give the Pollock Jeon a beautiful, appetizing golden-yellow hue.
Step 5
Lightly coat each pollock fillet with flour or pancake mix, then gently shake off any excess. A thin coating is key to preserving the fish’s delicate texture; avoid thick batters to achieve the best taste. This is one of the secrets to making delicious Pollock Jeon.
Step 6
Dip the flour-coated pollock fillets into the beaten egg mixture, ensuring they are evenly coated and no flour is visible.
Step 7
Heat a generous amount of cooking oil in a pan over medium-high heat, then reduce to medium heat. Carefully place the egg-coated pollock fillets into the pan, starting from the edges. Cooking over medium-low heat is essential to achieve a beautiful golden-brown color and ensure the fish cooks through evenly. Decorate the top of each jeon with slices of red chili pepper and crown daisy.
Step 8
For the best results, pan-fry the jeon with plenty of oil to ensure a crispier and tastier outcome.
Step 9
Once cooked, transfer the Pollock Jeon to a plate lined with kitchen paper to drain any excess oil. The secret to tender, moist, and savory Pollock Jeon lies in thoroughly removing moisture after thawing, using a thin batter coating, and frying it slowly over medium-low heat.
Step 10
Arrange the beautifully pan-fried Pollock Jeon on a serving plate. I couldn’t resist trying a few while they were still warm, and they were so delicious I didn’t even need soy sauce, so I skipped making the dipping sauce. If you prefer, you can mix soy sauce, plum syrup, vinegar, and minced chili pepper for a flavorful dipping sauce.
