Korean-style Pan Fried Fish

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 serve in less than 15 minutes!

Course Appetizer, Main Dish

Cuisine Korean

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 265kcal

Author Renee

Equipment

1 electric skillet or enamel cast iron skillet
1 Tongs or slotted spatula
1 resealable bag or large bowl
1 Medium 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

US Customary - Metric

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

Fish: Alaskan cod, rockfish, haddock, mahi-mahi, flounder, and snapper all work well for this recipe. Fillets for should be relatively thin: ½-3/4 inch thick at most.

Cooking 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.

Skillet Temperature: Maintain a temperature of 350° to 375°F (176°-190°C) for for frying fish. 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° (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.

Nutrition