Dongtaejeon

Method

1. 1 Fillet the pollock, cut it into 5 cm square pieces about 1 cm thick, and pat it dry.
2. 2 Marinate the fish with salt and pepper for 10 minutes to firm up the flesh.
3. 3 Roll each piece of fish in flour, then brush off any excess flour.
4. 4 Beat the eggs with a pinch of salt, finely chop the scallions and chili peppers, then mix them into the egg mixture.
5. 5 Dip the fish in the egg mixture, then fry in a pan with medium-hot oil for 3 minutes on each side until golden brown.
6. 6 Remove from the oil and place on paper towels to drain. Serve hot with diluted soy sauce for dipping.

With an appliance

• Air fryer 34 min

  Replace step 5: spray oil on both sides of the egg-coated fish, fry at 190 degrees for 9 minutes, flip at the 5th minute; the scallions and chili peppers are still mixed into the egg mixture from step 4.