Panfried Fish
Panfried Fish
Enjoy this quick and easy fish recipe by Judy Joo from Korean Food Made Simple 2.
  • Difficulty Level Easy
  • Technique Searing
  • Preparation Time 5 minutes
  • Cooking Time 20 minutes
  • Yield 4 - 6 servings
  • 46 grams All-purpose/ Plain flour
  • 1 large Egg, beaten
  • 3 boneless skinless flounder or red snapper fillets
  • 113 grams each)
  • Kosher salt or sea salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 small fresh Korean red Chilli or Fresno Chilli, thinly sliced on an angle (optional)
  • Handful of fresh Chives, cut into 1- to 2-inch pieces (optional)
  • Pancake Dipping Sauce, for serving
  • Pancake dipping sauce:
  • ¼ cup Soy sauce
  • 1+½ tablespoons Rice vinegar
  • 1 tablespoon toasted Sesame oil
  • 1 tablespoon crushed roasted Sesame seeds
  • 1 tablespoon Gochugaru (Korean Chilli flakes)
  • 2 Scallions/ Spring onions, very thinly sliced on an angle
  1. Put the flour and beaten egg into separate wide, shallow bowls
  2. Cut each fish fillet crosswise at a slight angle into four or five pieces
  3. Season lightly with salt and pepper and then set aside for about 5 minutes so the seasonings soak in a bit. Lightly dredge the fish in the flour, tapping off any excess
  4. In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Working in batches, coat the fish in the egg, letting any excess drip into the bowl, and place into the skillet
  5. If desired, press a Chilli slice and some chives onto each piece in the skillet. Cook, flipping halfway through, until golden, about 4 minutes total
  6. Transfer to a wire rack or paper towel–lined plate to drain. Repeat with the remaining fish, adding more oil to the skillet as needed.
  7. For the dipping sauce: In a small bowl, stir together all the ingredients. Cover and store in the refrigerator if not using immediately
  8. Transfer the fish to a platter and serve immediately, with the dipping sauce

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