Korean Pan-Fried Fish (Saeng Sun Jun) Recipe

I usually like to make this with fresh flounder or cod but almost any white fish works well in this recipe. The best option is a fresh fish with delicate white flesh like flounder, cod, pollack, sea perch, halibut, orange roughy, and yellow croaker but even frozen fish tastes good cooked this way. The thin coating of egg and flour make it easy to eat and prepare. Good with spicy dipping sauces or just soy sauce, kids and even meat-eaters love this sauteed fish.

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 1 lb white fish fillets, rinsed and patted dry
• 3 tsp salt
• 1 tsp pepper
• 3 Tbsp flour
• 2 eggs

Preparation:

1. Salt fish on all sides.
   
   
2. Beat eggs with any remaining salt in a bowl.
   
   
3. Put flour in a bowl next to egg next to stove.
   
   
4. Heat up lightly greased pan over medium heat.
   
   
5. Dip each fish piece into flour to coat, dip into egg mixture, and place in frying pan.
   
   
6. Fry fish for 2-3 minutes and then flip over to finish for another 1-2 minutes, or until the batter becomes a light yellow. Try not to overcook, as the fish will become dry.

(Serves 4)

*This fish is wonderful with the basic or spicy dipping sauces. I often make the fish and eat it without any additional sauce, so if you find it too salty you can decrease the amount of salt in the recipe to 1-2 tsp.

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