Nostalgic Pollack Jeon: Easy Cod Jeon Recipe for Holidays and Everyday Meals
Simple and Delicious Pollack Jeon Recipe – A Perfect Holiday Dish!
Here’s a simple recipe for pollack jeon (a type of Korean savory pancake), perfect for holiday feasts or as a delightful side dish for any meal. Enjoy the comforting taste of this easy-to-make fish pancake!
Ingredients- 15 pieces of processed pollock fillets (or frozen pollack fillets)
- 1.5 – 2 cups of Korean pancake mix (adjust for batter consistency)
- Pinch of salt (for seasoning)
- Pinch of black pepper (to remove gamey smell and enhance flavor)
- 2 eggs (for the egg wash)
- Plenty of cooking oil (to prevent sticking)
Cooking Instructions
Step 1
First, gently rinse the pollock fillets (or frozen pollack fillets) under running water. After rinsing, carefully pat them dry with paper towels. Removing excess moisture is crucial for the flour to adhere well and to prevent oil splattering when frying.
Step 2
Lightly season the dried pollock fillets with a pinch of salt. Be careful not to add too much, as it can make the jeon too salty. Finally, sprinkle a little black pepper. This helps to eliminate any fishy odor and adds a wonderful aroma and flavor to the jeon.
Step 3
Evenly coat both sides of the pollock fillets with the Korean pancake mix (or all-purpose flour). Avoid applying too thick a layer, as this can result in a doughy texture. Aim for a thin, even coating. If pancake mix is unavailable, all-purpose flour works as a substitute.
Step 4
In a separate bowl, crack the 2 eggs and beat them well with a fork or whisk to create an egg wash. Removing the chalazae (the white stringy bits) and whisking until smooth will contribute to a more tender jeon.
Step 5
Dip the flour-coated pollock fillets into the prepared egg wash, ensuring they are lightly coated. Now, heat a generous amount of cooking oil in a lightly preheated pan over medium-low heat. Place the egg-coated pollock fillets in the hot oil and fry until golden brown and slightly crisp on both sides. Adjust the heat as needed to prevent burning, and cook thoroughly until a beautiful golden hue is achieved. Your delicious pollack jeon is ready to be enjoyed!
