Saeng Sun Jeon Fish Jeon Recipes

KOREAN-STYLE PAN FRIED FISH

Korean-style Pan Fried Fish image

Saeng sun Jun, or Korean-style flour and egg battered fish, is a simple pan-fried fish that can be served as an appetizer or a light main dish. Ready to serve in less than 15 minutes!

Provided by Renee

Time 11m

Number Of Ingredients 5

Ingredients

1 pound white-fish fillets
2 large eggs
2/3 cup flour
1/2 teaspoon Old Bay seasoning (or more)
Oil for frying (See Note)

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.

Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 19 g, Protein 15 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 82 mg, Sodium 36 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g

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