Korean Style Pan Fried Fish Recipes

KOREAN-STYLE PAN FRIED FISH

Steps:

• Rinse the fish filets and pat dry. Set aside.
• Mix flour and Old Bay seasoning (or a little salt, pepper and paprika work) in a pie plate or resealable bag. Set aside.
• Whisk eggs with a fork until well beaten and put in a pie plate or flat-bottomed bowl and set aside.
• If you are using an electric skillet, set the temperature for 375°F (190°C).If you don't have an electric skillet, you can test the skillet temp by adding a droplet of water to the skillet. If it sizzles, the skillet is hot enough. Do not let it get too hot!
• Add enough cooking oil to generously coat the bottom of the pan; about half cup in a standard 10-inch skillet.Heat the oil until it becomes shimmery in the pan.
• Toss fish in the prepared flour mixture to coat lightly. Tap off any access flour.Dip coated fish in the beaten eggs, and then immediately put them into the hot skillet. Do not crowd the fillets.
• Fry fillets on each side for 1 to 3 minutes, depending upon the thickness of your fish. Fish is done cooking when it flakes easily.
• When done, use tongs or a slotted spatula to remove the fish from the skillet.Place the hot fish on a wire rack or paper towels to drain briefly.
• Serve pan-fried fish with a salad or fruit.

KOREAN COD JEON SLIDERS (PAN-FRIED COD SLIDERS)

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.