Photograph of the finished Dongtaejeon

Korea · Chả cá minh thái chiên trứng

Dongtaejeon

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pollock Pollock 480 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Flour Flour 60 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Salt Salt 8 g
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Spring onion Spring onion 32 g
  • Photograph of Chilli Chilli 1
  • Photograph of Soy sauce Soy sauce 40 ml

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.

Start cooking