Crispy and Delicious Pollock Jeon & Pollock Fries
Rainy Day Delight: Simple Pollock Pancakes & Crispy Pollock Fries with Two Flavor Options
Lately, I’ve been trying to clear out my pantry and fridge instead of grocery shopping! So, I decided to make some delicious dishes using pollock fillets I had on hand – both pollock pancakes (jeon) and crispy pollock fries. I initially bought the fillets to make jeon, but as they were defrosting, I had a change of heart and thought, ‘Why not try making fries too?’. So, I ended up making both! Honestly, the crispy fries were so incredibly delicious that my hand kept reaching for them. When the rain starts pouring and you crave something warm and comforting, you can enjoy the delightful contrast of flavors from both pollock pancakes and crispy fries. Stay healthy always! ♡
Main Ingredients- 1 pack Pollock fillets (thawed and drained)
- Salt to taste
- Pepper to taste
- All-purpose flour (for coating)
- 1 Egg (lightly beaten)
- Breadcrumbs (for coating)
- Olive oil (or cooking oil) generously
Dipping Sauce (Optional)- 2 Tbsp Soy sauce
- 1 Tbsp Finely chopped green onion
- 2 Tbsp Soy sauce
- 1 Tbsp Finely chopped green onion
Cooking Instructions
Step 1
First, thaw the pollock fillets slowly in the refrigerator or in cold water. Once thawed, gently rinse them under running water. It’s crucial to pat them thoroughly dry with paper towels. Excess moisture can prevent the batter from adhering properly and cause oil splattering. After drying, gently press the fillets to shape them.
Step 2
Season the Pollock: Lightly season the dried pollock fillets with salt and pepper. This step enhances the natural flavor of the fish and seasons it evenly. Let it sit for a moment to allow the flavors to meld.
Step 3
Coat the Pollock: Now, let’s coat the pollock fillets. We’ll use a three-step process: flour, egg wash, and breadcrumbs. First, lightly dust the entire surface of the pollock with all-purpose flour. This coating helps the egg wash stick better. Next, dip the floured fillets into the beaten egg, ensuring they are fully coated. Finally, press the fillets firmly into the breadcrumbs, making sure they are completely covered. The breadcrumbs will give our fries and pancakes a wonderfully crispy texture. (Tip: For an extra-crispy coating, you can double-coat by repeating the egg and breadcrumb steps.)
Step 4
Making the Pollock Pancakes (Jeon): Heat a pan over medium-low heat and add a generous amount of olive oil (or cooking oil). Carefully place the breadcrumb-coated pollock fillets into the hot oil. Cook one side until golden brown, then gently flip and cook the other side until equally golden and cooked through. Be mindful of the heat; too high a heat can burn the outside before the inside is cooked. When making jeon, try to maintain their shape and gently press them with a spatula as they cook for a more even result.
Step 5
Frying the Pollock Fries: Add a bit more oil to the pan if needed, and maintain a medium heat. Fry the breadcrumb-coated pollock pieces until they are golden brown and crispy. Avoid overcrowding the pan; fry in batches so the pieces cook evenly and don’t stick together. They are ready when they have a beautiful golden color and make a satisfying crispy sound. Once fried, transfer the pollock fries to a plate lined with paper towels to drain any excess oil.
Step 6
Serve and Enjoy: Arrange the golden pollock pancakes and crispy pollock fries attractively on a serving plate. You can optionally serve them with a simple dipping sauce made by mixing soy sauce and chopped green onions. These are best enjoyed immediately while warm!
