Festive Pollack Pancake (Dongtae Jeon) Recipe
Easy Homemade Pollack Pancake using Frozen Pollack Fillets
Celebrate the holidays with this delightful Pollack Pancake (Dongtae Jeon) recipe! We’ll guide you through making incredibly tender and flavorful pancakes using convenient frozen pollack fillets. From defrosting the fish to coating it in flour and egg, and beautifully garnishing with chives and peppers, learn all the tips and tricks. This crowd-pleasing dish is perfect for any occasion. Let’s get cooking!
Main Ingredients for Pollack Pancake- 1 pack frozen pollack fillets (thawed portion)
- A handful of chives (approx. 30g)
- 1 green chili pepper (or jalapeño)
- 1 red chili pepper
- All-purpose flour, a little
- 2 large eggs
- Salt, to taste
- Cooking oil, as needed
Thawing and Seasoning Pollack Fillets- 1 liter cold water
- 1 tablespoon salt
- 1 liter cold water
- 1 tablespoon salt
Cooking Instructions
Step 1
The first step to making delicious pollack pancakes is to select good quality frozen pollack fillets. These are convenient for holidays and special occasions.
Step 2
To thaw the frozen pollack fillets, soak them in a saltwater solution made with 1 liter of cold water and 1 tablespoon of salt for about 15-20 minutes. This helps remove any fishy odor and makes the fish more tender. After thawing, rinse gently under cold running water, then gently press with your hands to squeeze out excess water. Be careful not to squeeze too hard, as this can break the delicate fish fillets.
Step 3
Lay a few layers of paper towels on a large tray. Place the squeezed pollack fillets on the paper towels in a single layer. The paper towels will absorb any remaining moisture, ensuring a crispier and cleaner pancake.
Step 4
Prepare the garnishes: finely chop the chives into about 2-3 cm lengths. Remove the seeds from the green and red chili peppers and thinly slice them. These colorful peppers add visual appeal and a burst of flavor.
Step 5
Sprinkle all-purpose flour evenly over the pollack fillets on the tray using a sieve. Aim for a thin, even coating on both sides. Don’t use too much flour.
Step 6
Using a sieve to dust with flour prevents clumping and ensures a light, even coating on the pollack. This method also uses less flour, resulting in a lighter and less greasy pancake.
Step 7
Crack 2 large eggs into a bowl or cup and whisk them well. For a smoother batter, strain the whisked eggs through a fine-mesh sieve. This removes any chalazae (egg white strings) and ensures a silky texture.
Step 8
Dip the flour-coated pollack fillets into the strained egg mixture, ensuring both sides are evenly coated. Gently shake off any excess egg.
Step 9
Heat a non-stick skillet over medium-low heat and add a generous amount of cooking oil. Once the oil is shimmering, carefully place the egg-coated pollack fillets into the pan. Cooking over medium-low heat prevents the outside from burning before the inside is cooked.
Step 10
Once the underside of the pollack pancake is golden brown and cooked through, carefully flip it using a spatula or spoon. Handle gently to prevent the delicate fish from breaking.
Step 11
While the pollack cooks, lightly dip the chopped chives and sliced chili peppers into the leftover egg mixture. This helps them adhere to the pancake and adds a beautiful finish. (You can omit the green chili if the chives provide enough green color.)
Step 12
After flipping the pollack, arrange the egg-dipped chives and red chili peppers attractively on top of the pancake. Think about color balance as you place them.
Step 13
Continue to cook until the side with the chives and peppers is golden brown and cooked through. Flip occasionally to ensure even cooking on both sides. The pancake is ready when it’s a beautiful golden brown all over and cooked through.
Step 14
And there you have it – delicious, tender Pollack Pancakes! These are perfect for holiday feasts or for impressing guests. Enjoy your homemade Dongtae Jeon!
