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 you’d like to make it 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 that’s 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.... Read more.
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. Season lightly with salt and pepper and then 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 of oil over medium heat. Working in batches, coat the fish in the egg, letting any excess drip into the bowl, and place into the skillet. If desired, press a chili slice and some chives onto each piece in the skillet. Cook, flipping halfway through, until golden, 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.
For the dipping sauce:
In a small bowl, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.
Transfer the fish to a platter and serve immediately, with the dipping sauce.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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