Super Simple Giant Fish Pancakes
Quick & Easy Giant Fish Pancakes from Frozen Fish Fillets
Making traditional fish pancakes (Saengseonjeon) can be quite labor-intensive, requiring thin slicing, individual marinating, and careful pan-frying. However, this recipe simplifies the process significantly by using readily available frozen fish fillets to create impressive ‘Giant Fish Pancakes’! Coated in crispy tempura flour and a fluffy egg batter, these pancakes boast a delightful contrast between a golden-brown exterior and tender, flavorful fish within. Perfect for a quick yet satisfying meal, these pancakes are ideal for busy individuals who want to enjoy delicious homemade food without the fuss. Whether you’re a seasoned cook looking for a shortcut or a beginner aiming for a confident success, this recipe focuses on smart techniques to deliver maximum flavor with minimal effort. Embrace the joy of effortless cooking with this foolproof Giant Fish Pancake recipe!
Main Ingredients- 3 packs frozen basa fillets (approx. 600-900g)
- 2 Tbsp tempura flour
- 1-2 eggs
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Thaw the frozen basa fillets either by leaving them at room temperature or by soaking them in cold water. Once thawed, pat the fish fillets thoroughly dry with paper towels. Removing excess moisture is key to achieving a crispy texture and ensuring the coating adheres well.
Step 2
Cut the thawed basa fillets in half for easier handling, or leave them whole if preferred. Sprinkle both sides of the fish pieces generously with salt and black pepper. Let them marinate for about 5 minutes to absorb the flavors.
Step 3
Evenly coat the marinated fish pieces with tempura flour. To ensure crispiness, lightly dust the fish with the flour, shaking off any excess. Avoid applying a thick layer, as this can make the pancake greasy.
Step 4
In a separate bowl, whisk the eggs until well beaten. Dip each floured fish piece into the egg wash, ensuring it’s lightly and evenly coated on all sides. A thin egg coating is preferred to avoid a heavy or oily result.
Step 5
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the egg-coated fish pieces into the hot oil. Fry them until golden brown and crispy on both sides. Ensure the fish is cooked through by frying for sufficient time, especially if the pieces are thick.
