Delicious Holiday Special: How to Make Tender Pollock Pancakes (Dongtaejeon)
Pollock Pancakes
Contrary to popular belief, Pollock Pancakes (Dongtaejeon) aren’t just for holidays! They are a delightful dish that’s crispy on the outside and tender on the inside, offering a savory taste that’s always satisfying. Here’s a simple yet special recipe to enjoy any time.
Main Ingredients- 300g Pollock fillets (thawed)
- 3 Tbsp all-purpose flour
- 2 large eggs
Seasoning Ingredients- 0.3 Tbsp red pepper flakes (optional, adds color and mild heat)
- 1 Tbsp minced green onions
- Pinch of salt
- Pinch of black pepper
- 0.3 Tbsp red pepper flakes (optional, adds color and mild heat)
- 1 Tbsp minced green onions
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the egg batter. In a bowl, crack 2 eggs. Add 1 Tbsp of minced green onions and 0.3 Tbsp of red pepper flakes. Season with a pinch of salt and whisk everything together until well combined. (Tip: If you have red chili peppers, you can mince them and add them. If you don’t have red pepper flakes, it’s okay to omit them. Sometimes, the red pepper flakes add a lovely color and a subtle spicy note that complements the dish surprisingly well.)
Step 2
Season and flour the pollock. After thawing, rinse the 300g of pollock fillets under cold running water and drain them on a sieve. Pat them thoroughly dry with paper towels to remove any excess moisture, which helps ensure the pancakes cook up nicely. Lightly season both sides of the pollock with salt and pepper. (Important Tip: Properly seasoning the pollock beforehand is key to achieving the best flavor. If you season it too salty, you’ll need to adjust the salt in the egg batter, so be moderate. If the initial seasoning is too salty, skip the salt in the egg batter.) Then, coat both sides of the seasoned pollock evenly with 3 Tbsp of all-purpose flour.
Step 3
Dip in egg batter. One by one, dip the floured pollock pieces into the prepared egg batter, ensuring they are evenly coated on both sides.
Step 4
Pan-fry until golden brown. Heat a generous amount of grapeseed oil (or any cooking oil) in a frying pan over medium-low heat. Carefully place the egg-coated pollock pieces into the hot oil. Fry them, flipping once, until they are golden brown and cooked through on both sides. (Pro Tip: Cooking over low heat allows the pancakes to cook evenly without burning, resulting in a beautiful, uniform golden color.)
Step 5
Serve and enjoy. Your delicious Pollock Pancakes, looking a lovely golden hue thanks to the red pepper flakes, are now ready! They are best enjoyed warm. These lightly seasoned pancakes are perfect as a snack when you’re feeling peckish, or they make a wonderful addition to any holiday feast. Enjoy these always-delicious Pollock Pancakes!
