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Pan-fried Egg-coated Fish, Fish, Korean Recipe, Korean Food Recipe
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Home >> Fish Recipes

PAN-FRIED EGG-COATED FISH

INGREDIENTS :

380g sole fillet, 3 eggs, 2T oil.


SEASONINGS:
(1) 1t chonju (i.e. rice wine), some ground white pepper, 2t lemon juice, 1t chicken bouillon powder.
(2) 3T corn starch.

PREPARATION :

1. Thaw frozen sole fillet; Rinse in cold running water for 15 minutes; Drain; Cut into pieces; Marinate in seasoning (1) for 60 minutes.
2. Pour seasoning (2) into a flat plate.
3. Beat eggs to a bowl; Whisk till well blended.
4. Evenly coat each sole fillet with the seasoning (2); Dip into the egg solution.
5. Add 2T oil to a non-stick skillet; Swirl the pan around to evenly coat the pan with the oil; Heat over a high heat; Turn to a low heat; Add the coated sole fillet; Pan-fry over a low heat for 3 minutes; Flip over; Pan-fry over a low heat for 3 minutes; Flip over; Turn to a medium-high heat; Pan-fry over a medium-high heat for 1 minute; Turn over; Pan-fry over a medium-high heat for 1 minute; Turn off the heat; Gently pat-dry the coated fillet; Arrange in serving plates; Serve immediately.