Korean Pollack Pancake, Dongtaejeon

There are many variations in Korean jeons, but jeons made from fish are some of my favorites. Dongtae means pollack and jeon means pancakes. Follow this recipe and make the tastiest pollack pancakes ever, the next best thing to deep fried fish!! You will love the texture and mild fish flavors enhanced by pan frying, after being lightly battered!!

are there different types of fish jeons?

They are typically made with mild fish fillet such as pollock or cod. Frozen Pollack fillet was used for this recipe. You can find them in the frozen section of Korean grocery stores. They don’t have a strong fish scent either. The pollack in my opinion had more of a texture and bit more on the dry side, whereas cod seemed softer in texture with more moisture. If you enjoy fish pancakes, be sure to check out my Cod Fish Pancake/Daegujeon Recipe!!

what can i pair dongtaejeon with?

These fish pancakes are great for appetizers, snacks or as side dishes!! We typically pair it with rice and other Korean side dishes. They never last long enough in our household!!

how should the leftovers be stored?

Fish fillets are best eaten fresh on the day it was made but they can be stored in the fridge for a day or two. Reheat in non-stick skillet in low heat, without oil, until hot. I don’t recommend freezing them, the fish texture will most likely change.

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Korean Pollack Pancake/Dongtaejeon

Follow this recipe and make the tastiest pollock pancake ever, the next best thing to deep fried fish!! You will love the texture and mild fish flavors enhanced by pan frying after being lightly battered!!

Course: Appetizer, banchan, fingerfood, light meal, Side Dish

Cuisine: Korean

Servings: 3 people

Calories:

Author: Seasoned by Jin

Ingredients

• 1 lb pollack fillet frozen
• sea salt sprinkle as desired
• 1 pinch black pepper
• 1 cup all purpose flour
• 2 large eggs
• ½ Tbsp black sesame seeds
• neutral oil pan fry
• 1 slice lemon wedge

Dipping Sauce

• 2 Tbsp Korean Soy Sauce
• 4 Tbsp water
• 1½ Tbsp distilled vinegar
• 1 pinch sesame seeds

Instructions

• Thaw out frozen fish in the fridge over night. Pat dry with paper towel and cut them into 2"x2" square fillet. Sprinkle with sea salt and black pepper on both sides. Set aside on top of bed of paper towels.
• Whisk eggs and set aside in first bowl. Second bowl with flour. Third bowl with sesame seeds.
• Make dipping sauce, set aside
• Heat a non-stick skillet. Add generous amount of oil.
• Batter fish; flour first, egg wash, then into the skillet. Sprinkle black sesame seeds to each fish fillet. Cook until both sides are golden brown in medium high heat. Repeat to all fish fillet.
• Serve hot with dipping sauce and lemon wedges.

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