Korean Pan-Fried Fish

Ingredients

• 1 pound white fish fillets (rinsed and patted dry)

• 3 teaspoons salt

• 1 teaspoon pepper

• 2 eggs

• 3 tablespoons flour

• Cooking oil

Steps to Make It

1. Cut the fish diagonally with the grain so the pieces are about 1 1/2 inch thick. Salt and pepper the fish on all sides.

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2. Beat eggs with any remaining salt in a bowl. Place bowl next to the stovetop.

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3. Put flour in a shallow bowl or dish next to the egg.

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4. Heat up a pan with a few teaspoons of oil over medium heat.

5. Dip each fish piece into flour to coat; then dip into egg mixture and place in the frying pan.

6. Fry fish for 2 to 3 minutes and then flip over to finish for another 1 to 2 minutes, or until the batter becomes a light yellow. (Try not to overcook, as the fish will become dry.) Remove to paper towels to drain. Serve hot.

Tips

• If you find the fish too salty, you can decrease the amount of salt in the recipe to 1 to 2 teaspoons.

• Almost any white fish works well in this recipe. The best option is a fresh fish with delicate white flesh like flounder, cod, pollack, sea perch, halibut, orange roughy, and yellow croaker, but even frozen fish tastes good cooked this way.

• When frying the fish, make sure not to crowd the pan; if there are too many pieces the temperature of the oil will drop and the fish won't crisp up properly.