Soft and Savory Pan-Fried Pollack Fillets (Myeongta-jeon)
How to Make Deliciously Golden Pan-Fried Pollack Fillets!
These pan-fried pollack fillets, with their tender fish coated in a crispy batter, are a beloved dish for all ages. Let me guide you through making them with ease at home. Enjoy a special taste with simple ingredients!
Main Ingredients
- 1 pack of dried pollack fillets (approx. 200-250g)
- 100g all-purpose flour
- 3 large eggs
- 2 pinches of salt (approx. 1/4 tsp)
Cooking Instructions
Step 1
First, prepare 1 pack of dried pollack fillets. Using pre-portioned fillets makes cooking much easier. Around 200-250g is enough for 2-3 servings.
Step 2
If the pollack fillets are frozen, thaw them naturally. After thawing, it’s crucial to pat them dry thoroughly with paper towels to remove excess moisture. This step prevents the fillets from becoming soggy when fried.
Step 3
In a bowl, crack 3 large eggs and add 2 pinches of salt. The salt helps to eliminate any fishy smell and adds seasoning. Whisk the eggs until well combined using a fork or whisk. In a separate shallow dish or wide plate, place 100g of all-purpose flour. (Tip: For even coating, put the flour in a disposable plastic bag and shake the pollack fillets inside).
Step 4
Coat the prepared pollack fillets evenly with flour. Gently shake off any excess flour after coating each piece on both sides. This ensures a cleaner batter adhesion.
Step 5
Dip the floured pollack fillets into the whisked egg mixture, ensuring they are fully coated with the egg batter. Make sure the egg covers the entire surface of the fish.
Step 6
Now, let’s start frying. Heat a pan over medium-low heat and add a generous amount of cooking oil. Sufficient oil is key to achieving a golden-brown and crispy exterior. Carefully place the egg-coated pollack fillets into the hot pan one by one. If the pan is too hot, reduce the heat slightly.
Step 7
Once one side of the pollack fillet turns golden brown, flip it over and cook the other side until it’s equally golden and crispy. After both sides are perfectly cooked, place the fillets on paper towels briefly to drain excess oil. Arrange them nicely on a warm plate to serve. They are delicious served with a sweet and sour soy sauce dip or a simple soy sauce and vinegar mixture.
