Crispy and Savory Pollock Jeon (Pan-fried Pollock)
How to Make Delicious Pollock Jeon at Home
Let’s make some delicious Pollock Jeon that’s always a hit! This recipe ensures a crispy exterior and a tender, flavorful interior, perfect for any occasion.
Ingredients- 1 pack of prepared pollock fillets (approx. 300-400g)
- 5 fresh eggs
- 1/3 bunch of green onions (about 50g)
- Pinch of black pepper
- Pinch of salt (for seasoning the pollock)
- Flour, as needed (for coating)
Cooking Instructions
Step 1
Today, we’re going to make savory and delicious Pollock Jeon, a dish that both children and adults love, using fresh pollock bought from the market. Let’s get started with this easy-to-follow recipe for the best Pollock Jeon you can make at home!
Step 2
If you’re using frozen pollock fillets, please thaw them at room temperature for about 30 minutes to an hour before cooking. Once thawed, carefully separate the fillets one by one. Gently pat the separated fillets dry with paper towels. Then, season both sides lightly with salt and a pinch of black pepper. This step helps to remove any fishy odors and enhance the flavor.
Step 3
Now, let’s prepare the egg wash for frying. In a wide bowl, crack 5 fresh eggs. Add a pinch of salt (to season the egg wash) and a tiny pinch of black pepper. Wash the green onions, trim the roots, and finely chop them into about 0.5cm pieces. Add the chopped green onions to the egg mixture and gently whisk with a fork or a whisk until well combined. Adding green onions makes the egg wash richer and adds a lovely color.
Step 4
It’s time to coat the seasoned pollock fillets. First, lightly pat the pollock fillets dry again. Then, evenly coat each fillet with flour on both sides. A thin layer of flour helps the egg wash adhere better and results in a crispier texture when fried. Gently shake off any excess flour. Next, dip each floured fillet into the prepared egg mixture, ensuring both sides are fully coated with the egg wash. Make sure the egg evenly covers the pollock.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is moderately hot, carefully place the egg-coated pollock fillets into the pan. When one side turns golden brown and is cooked through, flip it over and cook the other side until it’s also golden brown. It’s important to cook over medium-low heat to prevent the outside from burning before the inside is cooked. Flip the jeon occasionally until both sides are a beautiful golden brown color.
Step 6
And there you have it! Perfectly crispy on the outside, tender on the inside, and wonderfully savory Pollock Jeon is ready. Enjoy this steaming hot jeon with a side of soy dipping sauce. It’s the perfect accompaniment, perhaps even with a glass of makgeolli! Give this recipe a try, you won’t regret it!
