Perfect Pollock Jeon (Dongtae Jeon) Recipe for Holidays
Crispy & Delicious Pollock Jeon: Easy and Mess-Free Method for Special Occasions
Pollock Jeon is a beloved dish, especially during Korean holidays and ancestral rites. Many find it intimidating due to potential oil splatters and complexity. However, this recipe demystifies the process, offering a simple and clean way to make perfect Pollock Jeon every time. Enjoy the delicate, flaky texture of pollock coated in a savory batter, a delightful addition to any festive table.
Main Ingredients- 500g MSC-certified pollock fillets (boneless and pre-trimmed)
- 1 cup Korean pancake mix (buchim garu) or all-purpose flour
- 3 large eggs
- 1 pinch of salt
- A dash of black pepper
Cooking Instructions
Step 1
The pollock fillets we’re using today are MSC-certified, meaning they are sustainably sourced and have had their bones meticulously removed, making them perfect for children and incredibly convenient for making Jeon. This saves you valuable preparation time.
Step 2
Gently thaw the pollock fillets overnight in the refrigerator. Once thawed, rinse them under cool running water to remove any surface impurities.
Step 3
Place the rinsed pollock fillets in a colander and let them drain for about 10 minutes. Ensuring excess water is removed is key to achieving a crispy coating that adheres well.
Step 4
Line a large plate or cutting board with 2-3 layers of paper towels. Arrange the drained pollock fillets on top. Lightly season both sides with a pinch of salt and a dash of black pepper for flavor. (Optional: You can also add a little minced garlic or cooking wine for extra flavor.)
Step 5
Cover the pollock fillets with another layer of paper towels. Gently press down to absorb any remaining moisture. This step is crucial for a non-greasy and perfectly crispy Jeon.
Step 6
In a wide dish, pour 1 cup of Korean pancake mix (or all-purpose flour). Dredge each pollock fillet thoroughly in the flour, ensuring both sides are well-coated. This flour layer helps the egg wash adhere better and creates a lovely texture.
Step 7
In a separate bowl, whisk the 3 eggs with a pinch of salt until well combined to create the egg wash. Dip each floured pollock fillet into the egg wash, ensuring it’s evenly coated on both sides.
Step 8
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is shimmering, carefully place the egg-coated pollock fillets into the pan, ensuring not to overcrowd it. Adjust the heat if the pan becomes too hot, as this can cause the Jeon to burn.
Step 9
Maintain medium-low heat throughout the cooking process. Cook the pollock Jeon until the bottom side is golden brown and crisp, then flip. Cook the other side until it’s also beautifully golden brown. Each side should take approximately 3-4 minutes to cook.
Step 10
Your perfectly cooked, boneless, and tender Pollock Jeon is ready! They are delicious served hot with rice or as a beautiful centerpiece for your holiday table.
