Pan-Fried Fish
In Korea, this is usually served as an appetizer or side dish, and it is one of my favorites. I have always loved seafood, and I have even been known to eat this particular jeon cold If youd like to make it as a main course, simply allow for one whole fillet per person. Cod is often the fish of choice for this dish, but since the fish needs to be sliced thinly, I like to use a variety thats already thin, like flounder or snapper. Really, any mild, white-fleshed fish will do, but if you do use a thick fish like cod, try partially freezing it to make it easier to slice.
In Korea, this is usually served as an appetizer or side dish, and it is one of my favorites. I have always loved seafood, and I have even been known to eat this particular jeon cold If youd like to make it as a main course, simply allow for one whole fillet per person. Cod is often the fish of choice for this dish, but since the fish needs to be sliced thinly, I like to use a variety thats already thin, like flounder or snapper. Really, any mild, white-fleshed fish will do, but if you do use a thick fish like cod, try partially freezing it to make it easier to slice.
- 1/3 cup all-purpose flour
- 1/4 cup soy sauce
- 1 large egg beaten
- 1 tablespoon toasted sesame oil
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon gochugaru (korean chile flakes)
- 1 tablespoon roasted sesame seeds crushed
- 2 scallions or spring onions very thinly sliced on an angle
- 3 fillets (about 4 ounces each)
- kosher salt or sea saltâ and freshly ground black
- vegetable oil for pan-frying
- 1 small fresh korean red chile or fresno chile thinly sliced on an angle, optional
- handful fresh chives cut into 1- to 2-inch pieces, optional
- Carbohydrate 20.6562125466791 g
- Cholesterol 52.875 mg
- Fat 8.59754168193869 g
- Fiber 4.06125001618987 g
- Protein 8.90270835275343 g
- Saturated Fat 1.42743666882007 g
- Serving Size 1 1 to 6 serving (287g)
- Sodium 165.19291687926 mg
- Sugar 16.5949625304892 g
- Trans Fat 0.773068334651967 g
- Calories 181 calories
Step-by-step
- For the dipping sauce: In a small bowl, stir together the soy sauce, vinegar, gochugaru, sesame oil, sesame seeds and scallions. Cover and set aside. Store in the refrigerator if not using immediately.
- For the fish: Put the flour and beaten egg into separate wide, shallow bowls. Cut each fish fillet crosswise at a slight angle into four or five pieces and sprinkle lightly with salt and pepper. Set aside for about 5 minutes, so the seasonings soak in a bit.
- Lightly dredge the fish in the flour, tapping off any excess.
- In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, coat the fish in the egg, letting any excess drip into the bowl, and then place into the skillet. If desired, press a chile slice and some chives onto each piece.
- Cook until golden, flipping halfway through, about 4 minutes total.
- Transfer to a wire rack or paper-towel lined plate to drain.
- Repeat with the remaining fish, adding more oil to the skillet as needed.
- Transfer the fish to a platter and serve immediately with the dipping sauce.
My Simple, Yet Delicious Pan-Fried Fish Recipe
As a busy working mom, I always look for quick and easy recipes that don't compromise on taste. This pan-fried fish recipe fits the bill perfectly. It’s a dish I’ve adapted over the years, drawing inspiration from Korean cuisine, but making it simple enough for even a weeknight dinner rush. The beauty of this recipe lies in its versatility. You can use almost any mild white fish, making it adaptable to what’s fresh at the market or readily available in your freezer. I personally love flounder or snapper for their delicate flavor and thin fillets, which cook quickly and evenly. But if you have thicker fillets of cod, don’t worry; a little pre-freezing can make slicing a breeze.
The dipping sauce is the star of the show. It’s a vibrant mix of soy sauce, rice vinegar, gochugaru (Korean chili flakes – a must-try!), sesame oil, sesame seeds, and scallions. The gochugaru adds a wonderful depth of flavor and a subtle kick that perfectly complements the mildness of the fish. The combination of sweet, savory, and spicy elements creates a harmony of tastes that will tantalize your palate. One of my favorite things about this dish is how incredibly versatile it is. It's fantastic as an appetizer, light lunch, or even a full-fledged dinner, depending on how many fillets you serve per person. I often make a big batch on the weekend and repurpose it throughout the week – sometimes it even finds its way into my packed lunch!
What I love most about this recipe is its simplicity. The preparation is minimal. You simply dredge the fish in flour and egg, pan-fry until golden, and then serve with the delicious dipping sauce. The whole process takes around 20 minutes, leaving you with a delicious, healthy, and satisfying meal without hours of prep work. I often find myself making this when I am short on time but don’t want to compromise on a flavorful, nutritious dinner. It’s a real winner in my kitchen!
The texture of the perfectly pan-fried fish is something special. Crispy on the outside and flaky on the inside, it’s a delightful contrast that makes this dish so irresistible. And the best part is, the cleanup is a breeze. Since I use a non-stick pan, the washing up is minimal – leaving me with more time to enjoy the meal with my family, rather than spending time cleaning up afterwards.
This isn't just a recipe; it’s a taste of culinary simplicity and satisfaction. So, the next time you're looking for a quick, easy, and delicious meal, give this pan-fried fish a try. You might just find it becomes a new family favorite, just like it has for me. Remember, don't be afraid to experiment! Try adding different vegetables, herbs, or spices to customize it to your liking.
I frequently serve this with a side of steamed rice, a simple green salad, and some kimchi. The flavors complement each other perfectly. However, it's just as delicious on its own. This recipe is a testament to how simple ingredients can create an extraordinary culinary experience. The flavors are bold, but the preparation is straightforward – perfect for a busy weeknight or a relaxed weekend dinner.
The best thing about this recipe is its adaptability to different tastes and preferences. It's truly a blank canvas where you can add your own personal flair. Whether you are a seasoned chef or a beginner in the kitchen, this pan-fried fish recipe is a surefire way to impress your family and friends with minimal effort. So go ahead, gather your ingredients, and create a dish that is both delicious and easy to make – because life is too short to spend hours in the kitchen!
Tips for Success:
- Use fresh, high-quality fish for the best flavor.
- Don't overcrowd the pan when frying the fish. Work in batches to ensure even cooking.
- Adjust the amount of gochugaru to your preferred spice level.
- Serve immediately for the best texture and flavor.
Enjoy!
