Pan-Fried Fish Cakes (Odeng Jeon)
Easy Snack Recipe: How to Make Delicious Pan-Fried Fish Cakes with Leftover Vegetables
Here’s a super simple recipe for pan-fried fish cakes (odeng jeon), perfect as a snack or appetizer, using fish cakes and leftover vegetables from your fridge. These savory pancakes are crispy on the outside and tender on the inside, making them a crowd-pleaser. They pair wonderfully with makgeolli or beer, and also make a great side dish for rice. ^^
Ingredients for Pan-Fried Fish Cakes- 5 sheets of square fish cakes (odeng)
- 2 eggs
- 10g green onion (about 1/4 stalk)
- 20g carrot (about 1/5 medium carrot)
- 1 Korean chili pepper (adjust to your spice preference)
- 2.5 Tbsp pancake mix (or all-purpose flour)
- 2-3 pinches of salt
- A pinch of black pepper
- 2-3 Tbsp grapeseed oil (or cooking oil)
Cooking Instructions
Step 1
First, prepare the main ingredient: 5 sheets of square fish cakes. Cut each fish cake into approximately 3 equal pieces (bite-sized portions). You can also cut them into longer strips or squares based on your preference. Feel free to get creative with the shapes.
Step 2
Next, prepare the vegetables that will add flavor and texture. Finely chop about 10g of green onion, including the white and green parts. Finely chop about 20g of carrot. If you enjoy a bit of heat, deseed one Korean chili pepper and finely mince it. (If you prefer less spice, you can omit it or substitute with a milder green pepper).
Step 3
In a mixing bowl, combine the finely chopped green onion, carrot, and chili pepper. Crack in 2 eggs. Whisk the eggs well with chopsticks or a whisk to create an egg batter. Season the batter with 2-3 pinches of salt and a pinch of black pepper. This egg batter will help bind the fish cake and vegetables together.
Step 4
Now it’s time to coat the fish cakes. Spread about 2.5 tablespoons of pancake mix (or all-purpose flour) onto a wide plate or shallow tray. Gently toss the cut fish cakes in the flour, ensuring both sides are evenly coated. Lightly tap off any excess flour.
Step 5
Dip the floured fish cakes into the prepared egg batter, making sure they are fully coated. Let any excess batter drip off before transferring them to the pan.
Step 6
Heat 2-3 tablespoons of grapeseed oil (or cooking oil) in a non-stick pan over medium-low heat. Once the pan is warm, carefully place the egg-battered fish cakes onto the pan. Reduce the heat to low to ensure they cook through without burning.
Step 7
When the bottom side of the fish cakes turns golden brown and crispy, carefully flip them over using a spatula to cook the other side until golden brown as well. (Tip: Sometimes, the chopped vegetables might not stick well to the fish cake initially. For a more filled pancake, after placing the fish cake on the pan, you can use a spoon to scoop some of the remaining egg batter and vegetables from the bowl and spread it evenly onto the exposed side of the fish cake.)
Step 8
Once both sides of the fish cakes are beautifully golden brown and cooked through, your delicious Odeng Jeon is ready! They taste best served warm. Enjoy this simple yet delightful Korean snack! ^^
