Golden Pan-Fried Skate Fillets (Hong-eo-jeon)
Delicious Pan-Fried Skate Fillets
Introducing a delicious recipe for pan-fried skate fillets, perfect as a side dish or a savory snack with makgeolli for elders. These golden-brown fillets offer a delightful chewy texture and savory flavor that everyone will enjoy.
Main Ingredients- 200g dried skate fillets (Hong-eo-po)
- 2 large eggs
- 1 green chili pepper
- 1 red chili pepper
- 1 cup all-purpose flour
- Generous amount of cooking oil
Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp finely chopped green onion
- 1 Tbsp minced red chili pepper
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp finely chopped green onion
- 1 Tbsp minced red chili pepper
Cooking Instructions
Step 1
First, prepare the dried skate fillets. You can lightly rinse the skate fillets under water and then pat them dry with paper towels. Ensure you use fillets that are not overly salty.
Step 2
Finely chop the red and green chili peppers, removing the seeds. Finely chop the green onion as well. Combine these with the dipping sauce ingredients and mix well.
Step 3
Place the all-purpose flour in a wide dish. Dredge the skate fillets in the flour, coating both sides evenly. Gently tap the fillets to shake off any excess flour. It’s best to coat them thinly; a thick coating can make the fried batter heavy.
Step 4
In a bowl, crack the two eggs and whisk them thoroughly to create an egg wash. Dip the flour-coated skate fillets into the egg wash, ensuring they are evenly coated. The egg wash helps the chili toppings adhere well.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Place the egg-coated skate fillets into the hot pan. Arrange the chopped red and green chili peppers attractively on top of the fillets. Once the bottom side is golden brown, carefully flip the fillets and pan-fry the other side until it is also golden brown. Cooking over medium heat allows the fillets to cook through evenly without burning.
