Korean fish pancakes
Fresh fish pancakes are made by dipping light white fish meat with flour and egg water and frying them in oil. The fish that can be used to make fresh fish pancakes are white-meat fish with light flavors such as yellowfish, frozen tuna, snapper, and barracuda. Fresh fish pancakes can also be called 'fried fish' or 'fried oil flowers' because they look like beautiful flowers. It can be seen from the records in the book "Ceremony to Welcome the Capital Supervisor", which records the reception of China envoys, and the ancient cooking book "Guaiyu is a Discussion Method" that the cooking method of cake has been developed since the 1600s.
Recipe Recommendations
- fish-flavored
- fried
- three-quarters of an hour
- simple
Steps for Korean fish pancakes
1
Clean and wash the white meat fish (frozen white fish), peel the skin and make into preserved meat, and cut into thin slices about 6 cm horizontally and 5 cm vertically with a thickness of about 0.5 cm.
2
Sprinkle salt and white pepper on the prepared fish breast to taste, let it sit for about 10 minutes, and then wipe off the moisture (240g).
3
Beat the eggs and set aside. Make vinegar soy sauce. Dip white meat fish breast with flour and soak in egg sauce.
4
Spread cooking oil in a heated pan, add white meat fish breast, turn to medium heat, fry front side for 2 minutes, then turn over and fry back for about 2 minutes. Serve with vinegar and soy sauce.Korean fish pancakes Make Tips
When pancakes are cooked, if the heat is too high, it will easily be fried. If the heat is too low, it will absorb too much oil. The egg skin will easily fall off and the texture will deteriorate. It should be fried over medium heat until golden yellow. The same cooking method can also be used for other white-meat fish such as yellow qua, partial mouth fish, and cod. (Fresh fish pancakes) This is my bride's Weibo name "Korean Cuisine King". You can also tweet me! Ask me if you have any opinions or things you want to know. I will answer you promptly.