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!!
Servings: 3 people
Calories:
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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