Korean Cod Jeon Sliders Pan Fried Cod Sliders Recipes
KOREAN COD JEON SLIDERS (PAN-FRIED COD SLIDERS)
Jeon is the Korean name for small savory pancakes made with fish or vegetables, which are sliced, egg battered, then pan-fried until golden. The egg batter creates a delicate, tender coating, rather than a super crispy one. Typically served as a side dish with a soy dipping sauce, these cod pancakes are instead tucked into Hawaiian sweet rolls for kid-friendly fish sliders. They're great for entertaining, as the jeon can be cooked ahead and enjoyed at room temperature - just assemble the sandwiches right before serving.
Provided by Kay Chun
Categories sandwiches, appetizer, main course
Time 20m
Yield 8 sliders
Number Of Ingredients 13
Steps:
- In a small bowl, combine soy sauce, vinegar and 1/4 teaspoon of the sesame oil and mix well. In another small bowl, stir mayonnaise with the remaining 1 1/4 teaspoons sesame oil; set aside.
- Place flour and egg in 2 separate bowls. Season fish slices with salt and pepper. Dredge fish in flour, dusting off excess, then place on a large plate.
- In a large nonstick skillet, heat safflower oil over medium. Dip each piece of breaded fish one at a time in beaten egg, then place in skillet. Cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt.
- Add scallions and lettuce to soy sauce dressing, season with salt and pepper and toss to evenly coat. Smear cut sides of rolls with some of the sesame mayonnaise. Divide scallion salad on bottom buns and top each with 1 jeon. Arrange pickles on top and close sandwiches; serve immediately.
BEER BATTERED CODWICH SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors.
- For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days.
- For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.
- Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined.
- Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.
- For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard.
PAN FRIED COD WITH MEDITERRANEAN FLAVORS
Make and share this Pan Fried Cod with Mediterranean Flavors recipe from Food.com.
Provided by June Langton
Categories < 30 Mins
Time 18m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Rub the Cod with Olive Oil, salt and pepper.
- Place skin side down in hot saute pan.
- Cook 3 minutes on skin side.
- Turn and cook 2 minutes longer.
- Place on plate in warm oven to rest few minutes.
- While the Cod is resting, pour olive oil in pan.
- Add rest of ingredirnts and gently warm, do not sizzle or fry ingredients, just warm through to blend flavors.
- Serve over the Cod.
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