Fish Pancakes (Daegujeon)
These Korean fish pancakes are made with thinly sliced cod fillets that are breaded in egg and pan-fried. Super easy and packed with protein!
Servings: 2 people
Ingredients
- 8 oz cod fillet
- 1/2 tsp salt
- 1/4 tsp garlic powder
- pinch of black pepper
- 1/4 cup all purpose flour
- 1 egg
- 1 tbsp neutral oil avocado oil recommended
- 1 Korean pepper optional
Dipping sauce (optional)
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp plum syrup or sweetener of your choice
- 1/2 tsp sesame oil
- 1/2 tsp gochugaru
- 1/2 tsp sesame seeds
- 1 garlic clove minced
- 1 green onion chopped
Instructions
- Crack one egg into a bowl and whisk with a pinch of salt. Set aside.
- If using peppers, slice 6 to 8 pieces thinly on a bias. Set aside.
- Pat the cod fillet dry with a paper towel and cut into 1/3 inch slices (6 to 8 pieces)
- Season with salt, pepper, and garlic powder
- Coat each slice in flour
- Add neutral oil to a fry pan over medium low heat. One by one, dip the floured cod slices into the whisked egg, then put them in the fry pan. Add the sliced peppers on top if using.
- Flip over after 2-3 minutes, or when the bottom is golden brown with crispy edges. Cook for another 2-3 minutes.
- Rest on paper towels to collect any excess oil. Serve immediately or store in the fridge for up to 2 days.
Dipping sauce (optional)
- Combine soy sauce, water, plum syrup, sesame oil, gochugaru, garlic, green onion, and sesame seeds.
