Korean Pan Fried Fish Jun (Saeng Sun Jeon)
My dad used to make Korean fish jun for me all the time. He's a fish guy and made all sorts of fish dishes for us growing up. I am not going to lie, fish isn't my go to but Koreans love stinky oily fish and make delicious stews and side dishes with them.
This is actually quite a simple recipe and in my food memory somewhat flavorless. So I made a modification to this recipe by marinating the white fish to infuse some flavor into the fish before frying. It was actually pretty delicious so I highly recommend marinating it prior to frying.
1 pound white fish fillets (rinsed and patted dry)
pinch of salt and pepper
3 tablespoons flour
1 Tbsp olive oil
1/2 Tbsp rice wine vinegar
1/2 Tbsp gochugaru
2 sliced scallions
pinch of salt & pepper
Cut the fish diagonally with the grain so the pieces are about 1 1/2 inch thick.
Mix the fish marinade and let the fish marinade in it for at least 1 hour. I let mine marinade overnight in the fridge.
Lightly pat dry the fish with a paper towel.
Beat eggs and add a pinch of salt.
Put flour in a shallow bowl or dish next to the eggs.
Heat up a pan with a few teaspoons of oil over medium heat.
Dip each fish piece into flour to coat; then dip into egg mixture and place in the frying pan.
Fry fish for 2 to 3 minutes and then flip over to finish for another 1 to 2 minutes, or until the batter becomes a light yellow. (Try not to overcook, as the fish will become dry.)
Remove and place on paper towel to soak up the oil. Serve hot.