Delicious and Tender Pollack Jeon (Korean Pan-Fried Fish)
How to Make Perfect Pollack Jeon Without Salting Issues or Fishy Smell (By Kim Jin Ok’s Cooking Adventures)
Hello everyone, this is Kim Jin Ok! As the festive holidays approach, there’s one dish that surely belongs on the celebratory table: Pollack Jeon! While the aroma of frying oil might signify the festive season, some find making Pollack Jeon a bit challenging, especially when it comes to seasoning. It’s easy to end up with some pieces too salty and others too bland. Though seasoned chefs can manage it with ease, today I’m sharing a secret tip for beginners on how to perfectly salt the fish and eliminate any fishy odor. I’ll guide you through each step with detailed explanations, so you can confidently make delicious Pollack Jeon for your loved ones this holiday season!
Ingredients- 400g Pollack fillets
- 2 large eggs + 1 egg yolk
- All-purpose flour (for coating)
- 2 drops sesame oil
- 1 Tbsp salt (for brine)
- Cooking oil (generous amount)
- 1 Tbsp Mirin (rice wine)
- 3.5 cups water (approx. 700ml)
- A pinch of black pepper
Cooking Instructions
Step 1
1. Thawing the Pollack: Gently thaw the frozen pollack fillets by placing them in the refrigerator for about 4 hours. Avoid rapid thawing, as it can make the fish mushy.
2. Making the Brine and Soaking: In a large bowl, combine 3.5 cups (approx. 700ml) of water with 1 Tbsp of salt. Stir well until the salt is completely dissolved to create a brine. Place the thawed pollack fillets in the bowl and pour the brine over them, ensuring the fish is submerged. Add 1 Tbsp of Mirin to the brine.
3. The Key Secret! Let the pollack fillets soak in the brine for 20-30 minutes. This crucial step ensures the perfect flavor and texture! Soaking in the brine evenly seasons the fish and firms up the flesh, giving it a delightful, slightly chewy texture. The Mirin also plays a vital role in reducing any fishy smell.
4. Checking Consistency: About halfway through the soaking time (around 15 minutes), gently feel the pollack fillets. If they seem too soft or mushy, carefully spread them out within the brine. This ensures even salting and firming. Adjust the soaking time based on how thawed your pollack is.
Step 2
5. Draining and Patting Dry: After soaking, drain the pollack fillets thoroughly in a sieve. Then, lay them out on paper towels and gently pat them dry to remove any excess moisture. Removing moisture is key for the coating to adhere well.
6. Seasoning with Pepper: Lightly sprinkle a pinch of black pepper over the dried pollack fillets. This adds a subtle layer of flavor.
7. Coating with Flour: Evenly coat each pollack fillet with a thin layer of all-purpose flour. After coating, gently shake off any excess flour.
⭐ Important Tip: Apply the flour coating right before you plan to fry the jeon! If you coat them too early, the flour layer can become heavy and detach easily when cooking.
Step 3
8. Preparing the Egg Wash: In a clean bowl, crack 2 large eggs and add 1 egg yolk. Whisk them together thoroughly. For an extra touch to eliminate any residual fishy smell, add 2 drops of sesame oil and mix well.
⭐ Adjusting Saltiness: If you prefer a saltier jeon, you can add a tiny pinch of salt (about the size of a rice grain) to the egg wash. However, since the fish was soaked in brine, it’s best to taste the jeon after frying and add a dipping sauce like soy-vinegar if needed.
⭐ No Yolk Option: If you prefer not to use the egg yolk, simply use 2 whole eggs.
Step 4
9. Frying the Jeon: Heat a generous amount of cooking oil in a pan over medium-low heat. Once the oil is warm, dip the flour-coated pollack fillets into the egg wash and carefully place them into the hot pan. Arrange them starting from the edges of the pan towards the center for even cooking.
⭐ Adding Garnishes: If you have prepared any garnishes, place them on top of the pollack fillets while they are frying.
10. Finishing: Once one side is golden brown and cooked through, carefully flip the jeon and cook the other side until it’s also golden brown and cooked. Your delicious Pollack Jeon is ready! Enjoy it while it’s warm.
