Korean Pan-Fried Fish
Oh My Cod!
What is Korean Pan-Fried Fish (Daegujeon)?
Called Daegujeon if its made with cod, and Saeng Sun Jun if its made with any other fish; Korean pan-fried fish is a super easy snack or side dish.
It’s made with fish fillets coated in flour, dipped in egg and pan-fried. This recipe includes a salty, sweet, umami dipping sauce to complement the fish.
You’ll love it if…
You want a easy, tasty high protein snack. It’s an omelettey battered cod (or any other white fish) served with an easy, tasty dipping sauce.
What do you get when you cross an omelette with a fritter with a fish finger? Happiness! And also, Daegujeon. This happy little guy is the perfect snack or side dish and he’s so easy to make too! He’s more packed with protein than a gym bro – but he won’t be telling you off for skipping leg day. He’s too easy going for that.
This battered fish fillet uses cod, and takes less than 10 minutes to make. The outer coating is soft and eggy, the inner fish is tender and flaky. It tastes amazing drizzled or dunked in the soy sauce based dipping sauce.
Do you even Daegujeon, bro?
Gather the Ingredients
Prep the Flour and Egg Mixture
Mix together the flour, salt and pepper. Coat the fish with flour mix to cover on all sides. Dip the fish fillets into the flour mixture and then into the beaten egg mixture.
Pan-Fry the Battered Fish Fillets
Cook the battered fish fillets for 1-2 minutes in a pan with a little oil.
Serve and Enjoy!
Mix together all the dipping sauce ingredients and serve with the pan-fried fish. Bon Appetit!
- I love to use cod for this because of the flavour, but you can use any white fish
- Try the dry hand, wet hand method for this – where one hand is for coating the fish with flour (this hand remains dry during the process) and the other hand is for dipping the fish into the eggs (this hand is wet during the process). It keeps things from getting messy!
Korean Pan-Fried Fish (Daegujeon)
Equipment
- Skillet or pan
Ingredients
For the Pan-Fried Fish
- 2 fillets approximately 300g cod or tilapia or any white fish
- 1 egg, beaten with a pinch of salt
- ½ cup all purpose white flour
- 1 teaspoon white sesame seeds
- 1 tablespoon cooking oil or cooking oil spray
- Salt and pepper to taste
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chilli flakes / chilli powder
- Pinch of sesame seeds
- 1 teaspoon vinegar any type
- 1 teaspoon of honey or 1/2 teaspoon sugar
Instructions
- Slice 300 grams fish fillets across the grain into 1 cm thin slices
- Heat up the pan with 1 tablespoon cooking oil on a medium flame
- Mix together the ½ cup flour, salt and pepper. Coat the fish with flour mix to cover on all sides. Shake off the excess flour.
- Dip the flour coated fish into the beaten egg with 1 teaspoon sesame seeds in it. You can use the dry hand wet hand method for this – where one hand is for coating the fish with flour and the other hand is for dipping the fish into the eggs.
- Put the fish in the hot pan. After a minute flip the fish to cook on both sides. The fish will take around 2 minutes to cook through or cook to your desired doneness.
- Mix all the dipping sauce ingredients together in a bowl. Serve with the fish.
Video
FAQ
What type of fish is best for Korean pan-fried fish?
The best types of fish for Korean pan-fried fish are white fish fillets such as cod (which we have used), flounder, pollock, or halibut. These types of fish have delicate white flesh that cooks well in a pan and absorbs the flavours of the seasoning. For a more traditional approach, yellow croaker or yellow corvina is often used in Korean recipes.
How do you ensure the fish remains crispy after frying?
To keep the fish crispy, make sure the oil is hot enough before adding the fish. The oil should be heated to medium-high heat, and the fish should be cooked in a single layer without overcrowding the pan. After frying, drain the fish on paper towels to absorb any excess oil, which helps maintain its crispiness.
What can I serve with Korean pan-fried fish?
This recipe includes a quick vinegar and soy sauce dipping sauce. Korean pan-fried fish is typically also served with steamed rice and a variety of banchan (Korean side dishes). Some popular side dishes to accompany the fish include spicy Korean coleslaw, kimchi and Korean pickled cucumbers.
Can I make Korean pan-fried fish gluten-free?
Yes, you can make a gluten-free version of Korean pan-fried fish by using gluten-free flour or a mixture of cornstarch and sweet rice flour (chapsal). These substitutes will still give the fish a nice crispy texture without the gluten.
What should I serve the fish with?
It goes well with a lot of Korean dishes, you can serve it with rice, soup, on it’s own as a snack or try it with our easy cheesy tteokbokki.
