Tender Pollock Jeon (Korean Pan-Fried Fish)
Easy Chuseok Dish: How to Make Delicious Pollock Jeon
A quintessential dish for Korean holidays, especially Chuseok, Pollock Jeon is surprisingly easy to make, perfect even for beginner cooks. Its soft, flaky texture makes it a universally loved pan-fried dish. Let’s learn how to make Chuseok Pollock Jeon simply and beautifully.
Ingredients- 1 pack Pollock fillets (pre-portioned for jeon)
- 2 large eggs
- All-purpose flour (for coating)
- Salt, to taste
- Cooking oil (generous amount)
- Minced garlic, a little (optional, omit for ancestral rites)
Cooking Instructions
Step 1
First, it’s best to thaw the pollock fillets naturally in the refrigerator. Once fully thawed, use paper towels to thoroughly pat and remove any excess moisture. Since pollock jeon is often made with filleted fish, gently feel the pieces and meticulously remove any small bones you might find. Removing moisture is crucial to prevent the fish from breaking apart and to achieve a beautiful texture. When buying pollock fillets, opt for thicker cuts for better texture and easier handling.
Step 2
After draining, lightly season the pollock fillets with salt. While the fish is marinating, crack the eggs into a bowl, remove the chalazae (the stringy bits), and whisk them well. Adding a little minced garlic can help reduce any fishy odor and enhance flavor. However, if you are preparing this dish for ancestral rites (Charye), remember to omit the minced garlic. If not for such a ceremony, a small amount of minced garlic works wonders to mask any fishy scent.
Step 3
Once the pollock has absorbed the salt seasoning, lightly coat each piece with all-purpose flour. Aim for a thin, even layer – shake off any excess flour. Then, dip the flour-coated pollock into the whisked egg mixture, ensuring it’s fully coated.
Step 4
Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the egg-coated pollock into the hot oil. Pan-fry until golden brown on both sides, flipping gently. Be mindful of the heat to prevent burning. Avoid flipping too often or if there’s too much moisture in the pan, as this can cause the fish to break apart.
Step 5
As the holidays approach, it’s likely you’re busy preparing for the festive table. We hope you enjoy the joy of sharing delicious, homemade food with your loved ones. Pollock jeon is easy to make but fragile, so handling it with care is key to a successful outcome. May this dish bring warmth and happiness to your family’s celebration.
