Korean-style pan-fried fish – Saengsun Jun (or “flour and egg battered fish”) – is an easy and versatile preparation, and results in a delicate egg-wrapped filet that goes with almost any side dish.
Here, I’ve accompanied it with one of my favorite summer treats: a thick slice of garden-fresh tomato and a simple zucchini slaw.
Egg-Fried Fish with Fresh Zucchini & Avocado Slaw
Print Recipe Pin RecipeServings: 4 servings
Ingredients
- 1 pound firm mild fish fillets {Mahi Mahi, Halibut, and Tilapia are all good choices}
- 2 eggs
- 2/3 cup flour
- 1/2 teaspoon Old Bay seasoning or more
- Oil for frying See Note
Zucchini Slaw
- 1 1/12 cups coarsely grated zucchini
- 1/2 medium avocado chopped
- 1/3 cup chopped sweet onion
- 1/3 cup Cilantro-lime Dressing
Extras:
- 1 large tomato sliced ½" thick
- Avocado slices
Instructions
Pan-fried Fish:
- 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. Set aside.
- Heat large skillet over medium heat. Add enough cooking oil to generously coat the bottom of the pan. Test oil by adding a droplet of water to the skillet. If it sizzles, it is hot enough. Do not let it get too hot!
- Toss fish in 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. Fry on each side 1-3 minutes, depending upon the thickness of your fish.
- Top with a thick slice of fresh tomato and a generous serving of Zucchini Slaw.
Zuchinni Slaw:
- After you grate the zucchini, squeeze it out to remove some of the liquid.
- Toss together grated zucchini, avocado, onion and Cilantro-Lime Dressing. Serve immediately.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
It’s important to maintain the correct temperature for frying fish – 350° – 375° F. If the temperature of oil in the pan drops down below 350°, the fish will begin to absorb the cooking oil, resulting in greasy, soggy fish. If it rises above 375°, 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.
