Tender Pollock Pancakes (Dongtae Jeon) – No Flour Recipe
Making Delicious Pollock Pancakes Without Flour
Discover how to make perfectly firm and tender pollock pancakes (Dongtae Jeon) without using any flour! This recipe is a wonderful option for those looking to reduce gluten intake or simply seeking a unique, delightful taste. The soft pollock paired with a savory egg coating is truly exquisite.
Main Ingredients- 1 pack Pollock fillets (approx. 300-400g)
- 4 Eggs
Seasoning & Others- 0.5 Tbsp Monosodium Glutamate Salt (Masolum)
- 0.5 Tbsp Black Pepper Powder
- Cooking Oil (for pan-frying), ample amount
- 0.5 Tbsp Monosodium Glutamate Salt (Masolum)
- 0.5 Tbsp Black Pepper Powder
- Cooking Oil (for pan-frying), ample amount
Cooking Instructions
Step 1
Prepare the Pollock Fillets: If using frozen pollock fillets, thaw them naturally or by rinsing gently under running water. For fresh fillets, rinse them lightly under cold water. Crucially, pat the pollock fillets thoroughly dry with paper towels. Excess moisture can cause the pancakes to fall apart or splatter excessively during frying.
Step 2
Season the Pollock: Sprinkle the dried pollock fillets evenly with 0.5 Tbsp of Masolum salt and 0.5 Tbsp of black pepper powder. Be mindful not to over-season, as a subtle flavor is best. Let the fillets marinate for at least 5 minutes to allow the seasonings to penetrate for enhanced flavor.
Step 3
First Egg Coating and Pan-Frying: Crack the 4 eggs into a bowl. Remove the chalazae (the white stringy bits) and whisk them thoroughly with a fork or whisk until well combined. Heat a generous amount of cooking oil in a pan over medium heat. Dip each seasoned pollock fillet into the beaten egg mixture, ensuring it’s evenly coated with a thin layer of egg. Place the coated fillets in the hot pan, making sure they don’t overlap, and fry for about 2-3 minutes per side until golden brown. This first fry helps the pollock cook through and firm up, while also allowing excess oil to drain slightly.
Step 4
Second Egg Coating for a Firm Texture: Transfer the partially cooked pollock pancakes to a wire rack to cool slightly. (Avoid re-coating while they are piping hot, as the egg mixture might slide off.) Before they cool completely, dip them again thoroughly in the egg mixture. Add a little more oil to the preheated pan over medium heat and fry the fillets once more until golden brown on both sides. This double egg coating creates a crispy exterior and a tender interior, resulting in wonderfully firm and plump pollock pancakes. Fry until both sides are beautifully golden to complete this delicious dish!
