Crispy Korean Fish Pancakes

Ingredients

• 300g (10.5 oz) white fish fillets, cut into bite-sized pieces 300g (10.5 oz) white fish fillets, cut into bite-sized pieces
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/4 cup cornstarch (30g) 1/4 cup cornstarch (30g)
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 cup cold water (120ml) 1/2 cup cold water (120ml)
• 1 large egg, beaten 1 large egg, beaten
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• Dipping sauce: Dipping sauce:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon honey 1 teaspoon honey
• 1/2 teaspoon grated ginger 1/2 teaspoon grated ginger
• 1/2 teaspoon minced garlic 1/2 teaspoon minced garlic
• 1/2 teaspoon sesame seeds, for garnish 1/2 teaspoon sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
2. 2.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Add the beaten egg to the batter and mix well.
4. 4.
   Heat the vegetable oil in a large non-stick skillet over medium heat.
5. 5.
   Dip each fish fillet into the batter, ensuring it is evenly coated, and carefully place it in the hot skillet.
6. 6.
   Cook the fish pancakes for 3-4 minutes on each side, or until golden brown and crispy.
7. 7.
   Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the dipping sauce.
9. 9.
   Serve the Crispy Korean Fish Pancakes hot, garnished with sesame seeds, alongside the dipping sauce.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. Pat them dry with a paper towel before dipping them into the batter for better adherence.
• Dipping sauce — Adjust the amount of honey and soy sauce according to your taste preference. Feel free to add a pinch of red pepper flakes for a spicy kick.

Tips & Tricks

• For an extra crispy texture, you can double-coat the fish fillets by dipping them in the batter twice before frying.
• Serve the pancakes immediately after cooking to maintain their crispiness.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Crispy Korean Fish Pancakes as an appetizer or as a main course accompanied by steamed rice and a side of fresh salad.

Presentation advice

Arrange the Crispy Korean Fish Pancakes on a platter, garnish with sesame seeds, and serve the dipping sauce in a small bowl on the side for an elegant presentation.