Soft Pollack Jeon (Korean Fish Pancake)
The Ultimate Holiday Dish! How to Make Beautifully Fried Pollack Jeon, Perfect for Kids’ Meals Too
Jeon made with white fish like pollack is a staple for holidays and a nutritious side dish for children. Pollack, with its mild flavor and tender texture, is coated in egg batter and pan-fried until golden brown. This results in a savory pancake with a wonderfully soft interior that everyone will love. Learn how to easily make these delicious and visually appealing pollack jeon at home!
Main Ingredients- 400g Pollack fillets
- Salt to taste
- Pinch of black pepper
- 2 Eggs
- 1/3 cup All-purpose flour
- 1 bunch Garland chrysanthemum (chopped leaves)
- 2 Red chili peppers (thinly sliced)
Cooking Instructions
Step 1
Thaw the frozen pollack fillets gently in the refrigerator. Once fully thawed, spread them out on a sieve and pat them dry to remove excess water. Be careful not to break the delicate fish flesh.
Step 2
Lightly season the thawed pollack fillets with salt and pepper. Let them rest on the sieve for about 10 minutes to allow the flavors to meld and draw out moisture.
Step 3
After 10 minutes, you’ll notice a significant amount of moisture has been released. Use clean kitchen paper towels to thoroughly pat the pollack fillets dry. Removing excess moisture is crucial for the flour and egg batter to adhere well and for the jeon to fry up crispy.
Step 4
Prepare the colorful garnishes for the top of the jeon. Select fresh leaves from the garland chrysanthemum and thinly slice the red chili peppers after removing the seeds.
Step 5
Coat the dried pollack fillets evenly with all-purpose flour. A thin, even coating of flour will help the egg batter stick better and ensure a tender texture for the jeon.
Step 6
After shaking off any excess flour, dip the pollack fillets into the beaten egg mixture. Coating them generously in the egg wash will give them a beautiful golden color and a moist interior.
Step 7
Heat a generous amount of cooking oil in a wide pan over medium-low heat. Be mindful of the heat; if the pan is too hot, the jeon can burn easily. Carefully place the egg-coated pollack fillets into the pan and fry them until golden brown on both sides.
Step 8
Once the jeon are partially cooked, artistically arrange the prepared garland chrysanthemum leaves and sliced red chili peppers on top. These garnishes not only make the jeon look more appealing with their vibrant colors but also add a lovely flavor. Continue to cook over low heat until the inside is fully cooked.
Step 9
Arrange the beautifully fried, delicious pollack jeon neatly on a serving plate. They are best enjoyed warm, served with a side of soy dipping sauce.
