Pan-Fried Alaska Pollock (Dongtae Jeon)
Pat the thawed pollock dry, coat it with flour and egg, and pan-fry it over medium-low heat.
- Cuisine
- Korean
- Prep
- 20 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Unsalted Alaska pollock fillets Refrigerator-thawed flesh with skin and bones removed, patted dry
- 200 g
- All-purpose flour
- 20 g
- Egg Weight without the shell
- 50 g
- Neutral cooking oil
- 20 g
Seasonings
- Fine salt
- 2 g
- Minced garlic
- 4 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Check the thawed fish
Thaw the pollock in the refrigerator. Feel for remaining bones and pull them out with tweezers. Pat the flesh dry with paper towels and weigh it 200 g.
-
Cut to a uniform thickness
Cut larger pieces into bites. Slice thicker ends at an angle to even out the thickness. Wash the board and knife once they have touched raw fish.
-
Season the fish
Lay out the fish in a single layer and sprinkle it evenly with fine salt 2 g. Refrigerate for about 5 minutes, then pat away the moisture that appears.
-
Beat the egg with garlic
Mix the egg 50 g and minced garlic 4 g in a shallow bowl until the yolk and white are fully combined.
-
Dust lightly with flour
Spread the flour 20 g on a plate and lightly dust both sides of each piece. Lift by the edge and shake off excess flour.
-
Oil and heat the skillet
Spread the oil 20 g thinly over the bottom of the skillet and heat over medium. If working in batches, divide the oil and remove browned crumbs before each round.
-
Dip the fish in egg
Dip each piece in the egg, lift and let the excess drip off, then set it in the pan. Discard flour and egg that touched raw fish.
-
Fry the first side
Space the pieces apart and adjust to medium-low heat. Wait until the edges set and the bottom is lightly golden.
-
Flip and fry the second side
Support each piece with a wide spatula and flip once. Cook the other side over medium-low heat until lightly browned.
-
Check the internal temperature
Insert a thermometer from the side into the thickest piece. Hold the center at 85°C or above for at least 1 minute. If the temperature is low or the coating colors too quickly, lower the heat and cook longer.
-
Drain and serve
Transfer the cooked fish to a rack that has not touched raw fish. Drain briefly and serve on a clean plate.
