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

Name: Korean Pollock Jeon (Egg-Battered Pan-Fried Pollock)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: sliced pollock fillet 480 g; salt 0.75 tsp; black pepper 0.25 tsp; cooking rice wine 1 tbsp; flour 6 tbsp; egg 2 ea; minced green onion 1 tbsp; cooking oil 2.5 tbsp

Quick answer

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

About this dish

The pollock jeon on Korean holiday tables is usually made from frozen fillets.

Thawed pollock gives off more water than you would expect, and pressing it well with paper towels is what lets the egg coating stick.

Ingredients

servings

IngredientAmount

sliced pollock fillet

egg2 ea

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Instructions

6 steps

1

Press paper towels firmly over 480g thawed pollock fillets to remove excess moisture, then sprinkle 0.75 tsp salt, 0.25 tsp pepper, and 1 tbsp rice wine evenly and marinate for 10 minutes.
2

Beat 2 eggs in a bowl and stir in the measured 1 tbsp minced green onion to make the egg wash.
3

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

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

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

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.