Korean Pollock Jeon (Egg-Battered Pan-Fried Pollock)
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 won't 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.
Adjust Servings
Instructions
- 1
Pat pollock dry and season with salt, pepper, and rice wine for 10 minutes.
- 2
Beat eggs with minced green onion for the coating.
- 3
Lightly coat fish slices in flour and shake off excess.
- 4
Dip each floured fish slice into egg wash.
- 5
Pan-fry over medium heat for about 2 minutes per side.
- 6
Remove once golden outside and moist inside, then rest briefly before serving.
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