Tender and Savory Pollack Jeon (Dongtae Jeon)
How to Make Pollack Jeon ~ A Perfect Holiday Dish
Discover the simple yet delightful recipe for Dongtae Jeon, a classic Korean holiday dish. This recipe focuses on creating tender, flaky pollack fillets coated in a savory batter, resulting in a wonderfully satisfying and flavorful jeon. Perfect for festive occasions or as a comforting side dish any time of year, this guide will walk you through each step to ensure a delicious outcome, even for beginners. Enjoy the delicate texture and rich taste of homemade Dongtae Jeon!
Pollack Jeon Ingredients
- 300g prepared pollack fillets
- Pinch of salt
- Pinch of black pepper
- 1/2 cup all-purpose flour
- 2 eggs
- Generous amount of cooking oil
Cooking Instructions
Step 1
Start by preparing your pollack fillets. If you’ve bought them pre-sliced from a market, ensure they are of uniform thickness for even cooking. If slicing them yourself, aim for thin, even pieces.
Step 2
If using frozen pollack, thaw it gently. Avoid complete thawing, as this can release too much water and make the fish mushy. Partially thawed fish is easier to handle without tearing the delicate flesh.
Step 3
Season the pollack fillets lightly on both sides with salt and black pepper. This not only enhances the flavor but also helps to remove any potential fishy odor. Pat them dry gently after seasoning.
Step 4
Prepare your dredging station. Place the all-purpose flour in a shallow dish. Lightly press each seasoned pollack fillet into the flour, ensuring it’s coated on both sides. Gently shake off any excess flour. A thin coating is best.
Step 5
In a separate bowl, whisk the eggs until smooth. You can add a tiny pinch of salt to the eggs if desired. Dip each flour-coated pollack fillet into the beaten egg, making sure it’s fully coated. Let any excess egg drip off.
Step 6
Heat a generous amount of cooking oil in a non-stick skillet over medium-low heat. The oil should be hot enough for the jeon to sizzle gently upon contact. Carefully place the egg-coated pollack fillets into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
Step 7
Fry the pollack fillets until they are golden brown and cooked through on both sides. This usually takes about 3-4 minutes per side. Adjust the heat as needed to prevent burning; medium-low heat is ideal for cooking evenly without scorching.
Step 8
Once beautifully golden brown, remove the jeon from the pan and place them on a plate lined with paper towels to absorb excess oil. For the best texture, allow them to cool slightly before serving. Stack them only once they have cooled a bit to prevent steaming.
Step 9
While some variations include herbs like crown daisy (sukgat), this recipe focuses on the pure, delicious flavor of the pollack itself. Enjoy these freshly pan-fried pollack jeon as a delightful addition to your holiday feast or any meal.
