In Korea, this is usually served as an appetizer or side dish, and it is one of my favorites. I have always loved seafood, and I have even been known to eat this particular jeon cold! If you'd like to make it as a main course, simply allow for one whole fillet per person. Cod is often the fish of choice for this dish, but since the fish needs to be sliced thinly, I like to use a variety that's already thin, like flounder or snapper. Really, any mild, white-fleshed fish will do, but if you do use a thick fish like cod, try partially freezing it to make it easier to slice.
Recipe courtesy of Judy Joo
Pan-Fried Fish
Total:
35 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Pancake Dipping Sauce:
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons rice vinegar 
  • 1 tablespoon gochugaru (Korean chile flakes) 
  • 1 tablespoon toasted sesame oil 
  • 1 tablespoon roasted sesame seeds, crushed
  • 2 scallions or spring onions, very thinly sliced on an angle 
Pan-fried Fish:
  • 1/3 cup all-purpose flour
  • 1 large egg, beaten 
  • 3 skinless flounder or red snapper fillets (about 4 ounces each) 
  • Kosher salt or sea salt and freshly ground black pepper 
  • Vegetable oil, for pan-frying 
  • 1 small fresh Korean red chile or Fresno chile, thinly sliced on an angle, optional 
  • Handful fresh chives, cut into 1- to 2-inch pieces, optional 

Directions

For the dipping sauce: In a small bowl, stir together the soy sauce, vinegar, gochugaru, sesame oil, sesame seeds and scallions. Cover and set aside. Store in the refrigerator if not using immediately.

For the fish: Put the flour and beaten egg into separate wide, shallow bowls. Cut each fish fillet crosswise at a slight angle into four or five pieces and sprinkle lightly with salt and pepper. Set aside for about 5 minutes, so the seasonings soak in a bit. Lightly dredge the fish in the flour, tapping off any excess.

In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, coat the fish in the egg, letting any excess drip into the bowl, and then place into the skillet. If desired, press a chile slice and some chives onto each piece. Cook until golden, flipping halfway through, about 4 minutes total. Transfer to a wire rack or paper-towel¿lined plate to drain. Repeat with the remaining fish, adding more oil to the skillet as needed.

Transfer the fish to a platter and serve immediately with the dipping sauce.

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