Korean Pan-Fried Fish (Daegujeon)
Korean pan-fried fish is a super easy snack or side dish made with fish fillets coated in flour, dipped in egg and pan-fried. This recipe includes a salty, umami dipping sauce to complement the fish.
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.