Korean Pan-fried Fish Fillets (Saeng Seon Jeon 생선전)
Cost $10-15
Ingredients
- 1 lb pacific cod fish or flaky white fish sliced into 1/2" thick, 2" x 3" pieces
- 1/2 cup all-purpose or plain flour for dredging
- 2 medium eggs beaten
- 1/4 tsp kosher salt
- 1/4 tsp white pepper
- 3 tbsp vegetable oil for frying
Instructions
- Rinse your cod fish fillet whole then pat dry. Slice the fish against the grain, into 1/2" thick 2" x 3" pieces.
- Spread the flour onto a small plate.
- Beat two eggs in a small bowl. Add the salt and pepper into the beaten egg mixture, and mix thoroughly.
- Heat 1 tbsp of oil on a non-stick skillet on medium heat.
- Dredge the fish fillets individually with the flour, and shake off any excess. Then dip it into the beaten egg wash mixture, drip, and place the fillets gently onto the hot skillet.
- Fry the fish pieces for about 2 minutes each side on medium low heat (total of 4 minutes, or until they are cooked to a beautiful golden brown).
- Repeat the same step with all the fish fillets, until all of them are cooked.
- Serve with hot rice.
Notes
I tend to season my food lightly for health reasons. Feel free to increase the salt and pepper according to your taste.