Saeng sun Jun, or Korean-style flour and egg battered fish, is a simple pan-fried fish that can be served as an appetizer or a light main dish. Ready to eat in less than 15 minutes!
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Why you will love this Recipe
Mr B and I discovered this versatile pan-fried fish recipe while vacationing in Hawaii. When we found out how fast and easy it is to make, it soon became a regular fixture on our menu at home.
The many reasons to love this simple fried fish recipe include:
- You only need the fish plus a few pantry ingredients to make it.
- You can use a wide variety of white-fleshed fishes: cod, rockfish, haddock, mahi-mahi, flounder, and snapper are all good options.
- Despite being pan-fried, it is relatively healthy: low in fat, high in protein.
- Serve it with fruit or a salad, and you've got yourself a meal.
- The leftovers make great fish tacos.
- The recipe is super simple to make, and it goes great with our Caribbean Mango Salad!
- It can be on the table in just 15 minutes (or less)!
What Goes into this Recipe
Egg and flour fried fish is one of the simplest recipes around! Just four ingredients, plus oil for frying.
Ingredient Notes & Substitutions
- Fish: Any mild, white-fleshed fish will work.
- Our top fish choice for this recipe is Alaskan cod. It is mild and slightly sweet meat, and fries up very well.
- Other good options include rockfish (as shown in the image above), haddock, mahi-mahi, flounder, and snapper.
- Fillets for this recipe should be relatively thin: ½-¾ inch thick at most.
- Oil: Use a neutral cooking oil with a high smoke point: canola oil, avocado oil, and vegetable oil are good options. Avoid using olive oil: its smoke point is too low.
- Seasonings: We recommend keeping things simple by seasoning your dredge flour with a teaspoon of Old Bay; however, a little salt, pepper, and paprika will work just as well.
How to Make this Recipe
Prep Dredge & Egg-Dip
Rinse the fish filets, gently pat dry with a paper towel, and set aside.
Mix flour and Old Bay seasoning (or a little salt, pepper and paprika work) in a pie plate or resealable bag and set aside.
Whisk eggs with a fork until well beaten and put in a pie plate or flat-bottomed bowl and set aside.
Set Proper Skillet Temperature
If you are using an electric skillet, set the temperature for 375°F (190°C).
Maintain a temperature of 375-350°F (176-190°C) the entire time you fry the fish. If the temp falls too low, the fish may turn out soggy. If the temp is too hot, the fish may cook too quickly on the outside.
If you don't have an electric skillet, you can test the skillet temp by adding a droplet of water to the skillet. If it sizzles, the skillet is hot enough. Do not let it get too hot!
Fish the Fry
Add enough cooking oil to generously coat the bottom of the pan; about half cup in a standard 10-inch skillet.
Toss fish in the prepared flour mixture to coat lightly. Tap off any access flour.
Dip coated fish in the beaten eggs, and then immediately put them into the hot skillet. Do not crowd the fillets.
Fry fillets on each side for 1 to 3 minutes, depending upon the thickness of your fish. Fish is done cooking when it flakes easily.
When done, use tongs or a slotted spatula to remove the fish from the skillet.
Place the hot fish on a wire rack or paper towels to drain briefly.
Serve pan-fried fish with a salad or fruit.
FAQs & Expert Tips
Best Skillet Temperature for Frying Fish
It's important to maintain the correct temperature for frying fish: between 350°F and 375°F (176-190°C).
- If the temperature of oil in the pan drops down below 350°F (176°C), the fish will begin to absorb the cooking oil, resulting in greasy, soggy fish.
- If the temperature rises above 375°F (190°C), the fish will cook too quickly on the outside, and not get done in the middle.
When fried at the correct temperature, the fish will come out golden brown, having absorbed very little oil.
You can test fish for doneness by piercing the thickest point with a fork set at an angle. If the fish flakes easily when the fork is gently twisted, the fish is done.
USDA guidelines recommend a minimum internal temperature of 145°F (63°C) for cooked fish. (Keep in mind, fish continues to cook for a few minutes when removed from heat.)
According to the USDA, leftover fish should be safe to eat for a maximum of 3 days after it has been cooked.
We love to serve this fish with a light fruit salad or salsa, or some fresh, cooked vegetables and a salad.
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Korean-style Pan Fried Fish
Equipment
- 1 electric skillet or enamel cast iron skillet
- 1 Tongs or slotted spatula
- 1 resealable bag or large bowl
Ingredients
- 1 pound white-fish fillets ½-¾ inch thick at most. Use a firm, mild white-fish (i.e., Alaskan cod, rockfish, haddock, mahi-mahi, flounder, and snapper).
- 2 large eggs
- ⅔ cup flour
- ½ teaspoon Old Bay seasoning or more
- Oil for frying See Note
Instructions
- Rinse the fish filets and pat dry. Set aside.
- Mix flour and Old Bay seasoning (or a little salt, pepper and paprika work) in a pie plate or resealable bag. Set aside.
- Whisk eggs with a fork until well beaten and put in a pie plate or flat-bottomed bowl and set aside.
- If you are using an electric skillet, set the temperature for 375°F (190°C).If you don't have an electric skillet, you can test the skillet temp by adding a droplet of water to the skillet. If it sizzles, the skillet is hot enough. Do not let it get too hot!
- Add enough cooking oil to generously coat the bottom of the pan; about half cup in a standard 10-inch skillet.Heat the oil until it becomes shimmery in the pan.
- Toss fish in the prepared flour mixture to coat lightly. Tap off any access flour.Dip coated fish in the beaten eggs, and then immediately put them into the hot skillet. Do not crowd the fillets.
- Fry fillets on each side for 1 to 3 minutes, depending upon the thickness of your fish. Fish is done cooking when it flakes easily.
- When done, use tongs or a slotted spatula to remove the fish from the skillet.Place the hot fish on a wire rack or paper towels to drain briefly.
- Serve pan-fried fish with a salad or fruit.
Notes
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Originally published August 11, 2015
Beth says
Oooh! We loved this crispy dish. Thanks for the recipe!
Vicky says
We try to do fish at least once a week and I love how quick this is to prepare. I already have all the ingredients at home!
Rika says
This is absolutely the easiest Korean-style dish to try at home! The fish is seasoned well and perfectly cooked in minutes. Perfect for busy nights.
Holley says
I love how easy this recipe is to make! Definitely adding to the weekly dinner rotation!
Andrea says
Oh does this fish look fabulous. I love that you used white fish and how easy it is to make. Will be a great for a weeknight meal.
Geoff (Steep Stories) says
That looks QUITE NOM-worthy.
Melinda says
Hmm, I've never tried fish like this. I'll pass this onto my husband, as he's the fish person in our house!
Pech says
Love how simple and effective this recipe is, as it looks tasty but healthy too and us very versatile in putting together a lunch or dinner plate! And great detail about frying temperature.
Marlynn @UrbanBlissLife says
So interesting about the temperature! I've been frying fish forever and I don't think anyone in my family has ever watched the exact temp. I'll have to watch that next time. Thanks for the tip! And, can't go wrong with zucchini slaw. Looks like a fabulous summer dish!
Aubrie LeGault says
Sounds great. And another thing to make with all this zucchini I have. Thanks!
Ali says
I'm so intrigued by the zucchini slaw!
Erin @ Platings and Pairings says
What a great use for zucchini Renée! I love the slaw with avocado and cilantro. And the fish, it just looks perfect - Nummy!