Pollock Jeon
Pollock slices are lightly coated and pan-fried for a delicate jeon. The fish tastes clean and tender.
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.
Tips
Nutrition (per serving)
Adjust Servings
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