Pollock pancakes (Dongtaejeon)

Ingredients (for 2 servings):
Frozen pollock fillet, salt, ground black pepper, flour, eggs, canola oil (or vegetable oil).

Directions:

1. Take 1 frozen pollock fillet (about 200 grams’ worth) out of the package, rinse it in cold water, and set aside for 20 minutes.

2. Slice it into pieces at a 45 degree angle. You should get 8-9 pieces that are ⅛ inch thick x 2 inches x 3 inches.

3. Sprinkle a few pinches of salt and a bit of ground black pepper over the slices.

4. Place ⅓ cup of flour in a bowl. Add the fish slices and mix by hand to coat them with flour.

5. Beat 2 eggs in a small bowl with a few pinches of salt.

6. Heat up a non-stick pan over medium high heat.

7. Add 1-2 tbs canola oil to the pan. Dip each pollock slice in the beaten egg and place it onto the heated pan.

8. Lower the heat and cook for 1 minute. turn it over with a spatula and cook 1 more minute. Add more oil if needed, and put more egg mixture on top of each slice if you want to make it yellower.

*tip: the leftover egg mixture and flour will be good batter for another pancake. Chop up any of your favorite vegetables and mix it with the batter and make a pancake! If you use chopped kimchi, it is kimchi pancake (kimchijeon)! Cooking is too easy, huh? : )

9. Serve hot, warm, or cool.

To make a fast dipping sauce, mix 1 tbs of soy sauce and 1/2 tbs vinegar in a bowl.

Happy New Year! From Hye Rim