AI-generated imageKorean Pollock Egg Jeon, 2 Servings
Korean pan-fried pollock coated with flour mix and egg, served as a side dish or holiday jeon. Thaw the fish in the refrigerator.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Thaw the pollock in the refrigerator overnight, check for bones and blot dry.
- 02
Season both sides lightly with salt and pepper.
- 03
Spread pancake flour on a plate and beat two eggs in another bowl.
- 04
Coat the fish lightly in flour, shake off excess and dip in egg.
- 05
Heat oil in a pan over medium heat, arrange fish separately and brown both sides.
- 06
Cook the thickest center to at least 63°C (145°F). Without a thermometer, cook until the flesh is opaque and flakes easily.
Helpful source links
Before you cook
Contains fish, egg and wheat. Check pancake-mix allergens, thaw fish in the fridge and wash equipment. Cook the center to 63°C/145°F, check for bones and chill leftovers within two hours.
Allergens: fish, egg, wheat
Image & source credits
AI-generated image.
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