Saengseonjeon/Pan-Fried Fish Fillet

1. 1

   1. Trim and wash the fish, slice the flesh from both sides. Peel the skin and slice white fish flesh into 6 cm-wide, 5 cm-long and 0.5 cm-thick.

2. 2

   2. Sprinkle salt and ground white pepper on the fish fillet, let it sit for 10 min. and pot dry with cotton cloths (240 g).

3. 3

   3. Beat eggs.

4. 4

   4. Blend vinegar soy sauce.

5. 5

   RECIPE

6. 6

   1. Coat sliced fish fillet with wheat flour and dip in beaten egg.

7. 7

   2. Preheat the frying pan and oil. Panfry the fish on medium heat for 2 min. and another 2 min. after turn over.

8. 8

   3. Serve with vinegar soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.