Korean Pollock Jeon (Egg-Battered Pan-Fried Pollock)

Quick answer

Total time: 35 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Dongtae-jeon is a Korean pan-fried pollock dish where thin slices of frozen-then-thawed pollock are seasoned with salt, pepper, and cheongju (rice wine), lightly dredged in flour, dipped in beaten egg, and fried in a thin layer of oil.

Because frozen pollock releases significant moisture when thawed, pressing it thoroughly with paper towels is a critical step without it, the flour coating will not adhere and the oil will splatter. The flour layer should be thin enough that it barely coats the surface, preserving the fish's mild flavor, and cooking over medium-low heat gives the egg batter time to turn golden while keeping the fish inside soft and flaky. Mixing finely chopped green onion into the egg batter before dipping adds a subtle allium fragrance to the otherwise clean-tasting fish. A staple at Korean ancestral rites and holiday spreads, it is served with soy dipping sauce that draws out the savory, delicate flavor of the pollock.

Ingredients

servings

IngredientAmountUnit

sliced pollock fillet480 gg

salt¾ tsptsp

black pepper¼ tsptsp

cooking rice wine1 tbsptbsp

flour6 tbsptbsp

egg2 eaea

minced green onion1 tbsptbsp

cooking oil2½ tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Press paper towels firmly over 480g thawed pollock fillets to remove excess moisture, then sprinkle 0.75 tsp salt, a dash of pepper, and 1 tbsp rice wine evenly and marinate for 10 minutes.
2

Prep

Beat 2 eggs in a bowl and stir in 1 tsp chopped green onion until evenly combined to make the egg wash.
3

Finish

Dust the marinated pollock lightly with flour on both sides and shake off the excess gently by hand.

A thin flour layer preserves the fish flavor and allows the egg coat to adhere evenly.
4

Prep

Dip the floured fish in the egg wash to coat both sides evenly, letting any excess drip off at the edge.
5

Control

Heat 2.5 tbsp oil in a pan over medium heat, add the egg-coated fish, and pan-fry slowly for 2 minutes per side so the egg sets evenly without scorching.
6

Finish

When the outside is evenly golden and the fish flesh appears white and opaque throughout, transfer to a paper towel to drain excess oil, let the steam settle, then plate and serve.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pressed pollock fillets are dredged in flour and egg wash for this classic Korean Pollock Jeon.
Finish cue: When the outside is evenly golden and the fish flesh appears white and opaque throughout, transfer to a paper towel to drain excess oil, let the steam settle, then plate and serve.
Avoid this: Use medium heat to avoid burning the outside before the inside cooks.