Crispy on the outside and chewy on the inside…Breaded cod fillets can only be a delicious breaded cod fillet called deg-jeon in Korean. It is a great alternative to takeaway fish and chips – it’s not as greasy or calorie laden as deep fried fish.
This recipe is best made and eaten on the same day. Leftovers can be stored in an airtight container in the fridge for up to 2 days – reheat thoroughly before serving.
Ingredients (serves 2 adults):
- 414g cod fillets
- Olive oil
- Ground black pepper
- One red chilli pepper
- One green onion
- Soy sauce
* Dipping sauce: Mix 2 tbsp. of soy sauce and 1 or 2 tbsp. of vinegar
- You can use fresh or frozen cod. If it’s frozen, thaw it in the refrigerator.
- Rinse the fillets in cold water and gently dry them using a paper towel or cotton cloth.
- Slice fillets thinly and place them in a bowl.
- Sprinkle 1 tbsp. of salt, 2 cloves of minced garlic, and 1 pinch of black pepper into the bowl of cod slices, and gently mix by hand.
- Pour 1 cup of flour into the bowl with the cod, and mix it quickly with your hand so that the cod is lightly breaded.
- Beat 2 eggs in a small bowl and add a pinch of salt.
- Add 1 chopped green onion and red chilli per into the beaten eggs.
- Heat a pan on the stove over medium-high heat.
- Add 1 tbsp. of olive oil or vegetable oil to the pan.
- Piece by piece, dip your breaded cod into the beaten eggs, and then place the pieces onto the heated pan.
- Lower the heat to medium and cook.
- Turn fillet slices over using a spatula or spoon. Add more oil if needed.
- On a big plate, place green lettuce on the bottom and place the cooked fish on it.
Now enjoy your home-made breaded cod fillets with delicious dipping sauce!