Savory Pollock Jeon (Pan-Fried Pollock)
Effortlessly Delicious Pollock Jeon: Master the Art of Pan-Frying!
Making perfectly tender and flavorful Pollock Jeon can be tricky, but it doesn’t have to be! I’ll share my top tips for achieving that delightful balance of crispy exterior and moist interior. Follow these simple steps and you’ll be a pro at making delicious Pollock Jeon in no time!
Main Ingredients
- 1 pack pollock fillets (approx. 300-400g)
- 4 large eggs
- A small bunch of crown daisy (ssukgat)
- 1/2 Tbsp sesame oil
- Generous amount of cooking oil
Pollock Marinade
- 1 pinch salt (approx. 1/4 tsp)
- 1 pinch black pepper (approx. 1/4 tsp)
- 2 Tbsp cooking wine (mirin or cheongju)
- 1/2 Tbsp sesame oil
- 1 pinch salt (approx. 1/4 tsp)
- 1 pinch black pepper (approx. 1/4 tsp)
- 2 Tbsp cooking wine (mirin or cheongju)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Begin by preparing the pollock fillets. If using frozen fillets, gently rinse them under running water to thaw, then thoroughly pat them dry with paper towels. Next, season each fillet with a pinch of salt, a pinch of black pepper, 2 tablespoons of cooking wine, and a little sesame oil. Let them marinate for at least 10 minutes. This step is crucial for removing any fishy odor and infusing flavor.
Step 2
The marinated pollock might release some moisture. Use paper towels or a clean kitchen cloth to carefully blot away any excess liquid from both sides of the fillets. Removing excess moisture prevents the oil from splattering during frying and helps the coating adhere better.
Step 3
Lightly coat the dried pollock fillets with a thin layer of starch. Dust both sides of each fillet with starch. This thin coating will help the jeon hold its shape, remain tender inside, and achieve a slightly crisp exterior.
Step 4
Instead of starch, you can also use all-purpose flour, Korean pancake mix (buchim garu), or tempura powder. Whichever dry powder you choose, the key is to apply it thinly.
Step 5
Heat a frying pan over medium-low heat. Add a generous amount of cooking oil and a splash of sesame oil for added aroma. Once the oil is moderately hot, carefully place the coated pollock fillets into the pan, one by one. Avoid overcrowding the pan, as this can affect even cooking and cause the fillets to stick together.
Step 6
After placing the pollock fillets in the pan, arrange a piece of crown daisy on top of each fillet. The crown daisy adds a fragrant aroma and a beautiful visual appeal to the jeon. Gently press down on the crown daisy to help it adhere to the pollock.
Step 7
Continue cooking over medium-low heat until the underside of the pollock is golden brown. Then, carefully flip each piece and cook the other side until it’s also golden brown and the fish is cooked through. Gently flip back and forth as needed, ensuring it doesn’t burn. Your delicious Pollock Jeon, with a crispy exterior and a moist, tender interior, will be ready to enjoy!
