Pan-Fried Codfish Fillet Daegujeon Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.
1 pound codfish fillets
1 tsp salt
1 tsp freshly ground black pepper
1/2 cup all purpose flour
2 eggs (egg white only)
2 tsp vegetable oil
Vinegar Soy Sauce:
2 tsp soy sauce
2 tsp rice wine
2 tsp rice vinegar or apple cider vinegar
1 tsp sesame oil
2 tsp freshly squeezed lemon juice
a pinch of salt
1 tsp toasted sesame seeds
a pinch of freshly ground black pepper
Rinse the fish and pat dry with a paper towel. Place it in a colander in a single layer. Add the salt and pepper. Set aside for 5 minutes.
Spread the flour on a small plate. In a shallow bowl, lightly beat the eggs with a few drops of water.
In a large nonstick skillet, heat 1/2 tsp vegetable oil over medium-high heat until very hot, but not smoking.
Divide the fish into four batches. Working with the first batch, dredge each piece with flour and coat with the egg.
Quickly add the fish to the skillet and cook for 2 minutes per side, or until the coating is golden, yet moist. Adjust the heat between medium and medium-high to keep the coating from becoming too brown and dry.
Transfer to a serving platter. Repeat three times with remaining batches of fish using 1/2 tsp of oil for each batch.
To serve, arrange fish on a platter in a fan pattern, garnishing with lemon and parsley. Serve with Vinegar Soy Sauce.
|Pan-Fried Codfish Fillet Daegujeon|