📝 About This Recipe
Dongtaejeon is a cornerstone of Korean celebratory cuisine, traditionally served during Chuseok (Lunar Harvest) and Seollal (Lunar New Year). These delicate fillets of Alaska Pollock are seasoned simply, dredged in flour, and bathed in a rich egg wash before being pan-fried to a shimmering golden hue. The result is a melt-in-your-mouth texture where the mild, flaky white fish is perfectly complemented by a savory, silky exterior.
🥗 Ingredients
Main Ingredients
- 1 lb Frozen Pollock Fillets (Dongtae) (thawed completely and patted very dry)
- 1/2 teaspoon Salt (fine sea salt preferred)
- 1/4 teaspoon Ground Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder (optional for extra depth)
The Coating
- 1/2 cup All-purpose Flour (placed in a shallow bowl)
- 3 Large Eggs (at room temperature)
- 1/2 teaspoon Toasted Sesame Oil (whisked into the eggs)
- 4 tablespoons Vegetable Oil (for frying, add more as needed)
Garnish (Optional but Recommended)
- 1 Red Chili Pepper (thinly sliced into rounds)
- 12 leaves Crown Daisy or Flat-leaf Parsley (for a pop of green)
Choganjang (Dipping Sauce)
- 2 tablespoons Soy Sauce (regular or low sodium)
- 1 tablespoon Rice Vinegar (for acidity)
- 1 tablespoon Water
- 1/2 teaspoon Sugar
- 1/2 teaspoon Gochugaru (Korean Chili Flakes) (adjust for heat)
👨🍳 Instructions
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1
Thaw the pollock fillets completely. Place them on several layers of paper towels and pat the tops firmly to remove as much moisture as possible. This is crucial for the coating to stick.
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2
Slice the fillets into bite-sized pieces, roughly 2-3 inches long and 1/2 inch thick, cutting on a slight diagonal for a prettier presentation.
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3
Evenly sprinkle both sides of the fish pieces with salt, black pepper, and garlic powder. Let them sit for 5-10 minutes to allow the seasoning to penetrate.
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4
Prepare your dipping sauce by whisking the soy sauce, rice vinegar, water, sugar, and gochugaru in a small bowl. Set aside.
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5
In a shallow bowl, whisk the eggs with the sesame oil and a tiny pinch of salt until the yolks and whites are fully incorporated and no streaks remain.
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6
Place the flour in another shallow dish. Dredge each piece of fish in the flour, shaking off any excess. You want a very thin, translucent coating.
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7
Heat a large non-stick skillet over medium-low heat. Add 2 tablespoons of vegetable oil, swirling to coat the pan.
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8
Dip the floured fish pieces into the egg wash, ensuring they are fully coated, and carefully place them in the hot skillet.
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9
While the first side is cooking, gently place a slice of red chili and a leaf of crown daisy (if using) onto the center of each fish piece.
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10
Fry for 2-3 minutes until the bottom is a light golden brown. Flip carefully using a spatula to avoid disturbing the garnish.
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11
Fry the second side for another 2 minutes. The heat should be low enough that the egg doesn't brown too deeply; a pale golden color is the goal.
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12
Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
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13
Wipe the skillet clean with a paper towel and repeat the process with the remaining fish, adding more oil as needed.
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14
Arrange the Dongtaejeon on a serving platter with the garnished side facing up and serve immediately with the dipping sauce.
💡 Chef's Tips
The secret to perfect Dongtaejeon is removing moisture; if the fish is wet, the batter will peel off. Keep the heat at medium-low; high heat will burn the delicate egg wash before the fish is cooked through. Always wipe the pan between batches to prevent burnt bits of egg from sticking to the next set of fillets. If you can't find Pollock, Cod or Tilapia fillets make excellent substitutes. For a cleaner look, strain the whisked eggs through a fine-mesh sieve to remove the chalaza.
🍽️ Serving Suggestions
Serve as part of a traditional Korean 'Jipsap' (home meal) with warm purple rice and a spicy soft tofu stew (Soon-dufu Jjigae). Pair with a chilled bottle of Makgeolli (Korean rice wine) for a classic 'Anju' (drinking snack) experience. Include it in a 'Jeon' platter alongside Buchujeon (chive pancakes) and Hobakjeon (zucchini pancakes). Serve with a side of lightly pickled cucumbers or radish to cut through the richness of the fried coating.