Golden-Brown Dongtae Jeon (Pan Fried Battered Pollack Fillets)
A holiday pancake dish made by coating drained pollock fillets in egg wash, topping them with garnishes, and pan-frying until golden.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A simple dongtae jeon that is perfect for holiday ancestral ritual tables. Gently pressing the thawed pollock fillets between your palms to remove excess moisture before seasoning ensures a neat, clean fry. Adding crown daisy and red chili pepper as garnishes gives them a refined, festive look.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Pollock fillets1 pack, 400 g
- Salt1 tsp
- Ground black pepper
- Egg2
- Floura little
- As the pollock freezes and thaws, a lot of water comes out, so press it gently between both palms to remove the moisture.
Steps
As pollock freezes and thaws, a lot of water comes out.
Press it gently between both palms to remove the moisture,
then season with salt and ground black pepper.
Dredge the seasoned pollock in flour, then coat it in beaten egg.
Generously coat a heated pan with oil, place the pollock fillets down, and garnish with crown daisy and red chili pepper to make them look pretty.
Pan-fry until golden brown on both sides.
Ppunwife's tips
- Garnish with crown daisy and red chili pepper to make them look pretty.
FAQ
How do I remove the moisture when preparing the pollock fillets?
Gently press out the liquid released during thawing between both palms.
What garnishes can I use to make the pancakes look prettier?
After placing the pollock fillets in the pan, topping them with crown daisy and red chili pepper adds vibrant color.
Can I use Korean pancake mix instead of flour? AI-generated
You can use Korean pancake mix (buchim-garu), but because it is already seasoned, it is best to reduce the amount of salt when seasoning the fish.
