Crispy and Savory Pollock Jeon: A Recipe for Beginners
Delicious Pollock Jeon Made at Home: A Delightful Culinary Experience
Perfect for holidays or any meal, this tender and flavorful Pollock Jeon is a must-try! We’ll share the secret to perfectly thawing the pollock, coating it, and frying it to a delightful crisp. Using simple ingredients, you can create an impressive dish. Stay tuned for our colorful Skewer Jeon recipe next! ^^
Main Ingredients- 1 pack of pollock (thawed)
- 1 paper cup of pancake mix (approx. 100g)
- 2 eggs (large)
Seasoning & Others- Salt to taste
- Pinch of black pepper (to remove fishiness and add flavor)
- 3 Tbsp cooking oil (for frying)
- 1 Tbsp perilla oil (for added nutty aroma)
- Salt to taste
- Pinch of black pepper (to remove fishiness and add flavor)
- 3 Tbsp cooking oil (for frying)
- 1 Tbsp perilla oil (for added nutty aroma)
Cooking Instructions
Step 1
First, thaw the pollock either in the refrigerator or by soaking it in cold water. Once thawed, gently rinse the pollock fillets under running water to remove any fins or small bones. If there are any scales, scrape them off thoroughly.
Step 2
After rinsing, place the pollock fillets on a sieve to drain the excess water initially. This helps to effectively remove moisture from the fish.
Step 3
Spread the partially drained pollock fillets on paper towels. Then, gently pat the tops with more paper towels to completely absorb any remaining moisture. Ensuring the fish is dry is crucial for the batter to adhere well and for achieving a crispier texture.
Step 4
Sprinkle a little salt over the dried pollock fillets to season them lightly. Avoid using too much salt; a light sprinkle all over is best for a subtle and pleasant taste.
Step 5
Next, add a pinch of black pepper. Black pepper helps to neutralize any fishy odors and enhances the overall flavor profile of the pollock.
Step 6
In a wide dish, place 1 paper cup of pancake mix. Coat the pollock pieces evenly on both sides with the pancake mix. Gently shake off any excess flour. It’s important to have a thin, even coating of pancake mix on the fish.
Step 7
In a separate bowl, crack 2 eggs and whisk them well. Dip the pollock pieces, coated with pancake mix, into the beaten egg, ensuring they are thinly coated with egg on both sides. Avoid a thick layer of egg, as it can make cooking difficult.
Step 8
Heat a frying pan over medium-low heat and add 3 Tbsp of cooking oil and 1 Tbsp of perilla oil. Once the oil is sufficiently hot, carefully place the egg-coated pollock pieces into the pan. Fry until golden brown and crispy on both sides, turning occasionally. Cook for about 3-4 minutes on each side to ensure the inside is cooked through. Be mindful of the heat to prevent burning. Enjoy your delicious Pollock Jeon!
