Crispy Korean Fish Pancakes

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon minced garlic 1 tablespoon minced garlic
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1/4 teaspoon red chili flakes 1/4 teaspoon red chili flakes
• 1/2 cup all-purpose flour 1/2 cup all-purpose flour
• 1/4 cup cornstarch 1/4 cup cornstarch
• 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 1/2 cup cold water
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 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

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, minced garlic, grated ginger, and red chili flakes. Add the fish fillets to the marinade, ensuring they are well coated. Let it marinate for 15 minutes.
2. 2.
   In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold water while whisking until a smooth batter is formed.
3. 3.
   Heat the vegetable oil in a large non-stick skillet over medium heat.
4. 4.
   Dip each marinated fish fillet into the batter, ensuring it is evenly coated, and carefully place it in the hot skillet.
5. 5.
   Cook the fish pancakes for 3-4 minutes on each side, or until they turn golden brown and crispy.
6. 6.
   Remove the pancakes from the skillet and drain them on a paper towel to remove any excess oil.
7. 7.
   In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil to make the dipping sauce.
8. 8.
   Serve the Saengseonjeon pancakes hot, garnished with sliced scallions, and accompanied by the dipping sauce.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. Pat them dry before marinating to prevent excess moisture in the batter.
• Red chili flakes — Adjust the amount according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.

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 Saengseonjeon with a side of fresh lettuce leaves and ssamjang (Korean dipping sauce) for a traditional Korean wrap experience.
• If you prefer a milder flavor, you can omit the red chili flakes from the marinade.
• Experiment with different types of fish to find your favorite variation of Saengseonjeon.
• Leftover Saengseonjeon can be reheated in a toaster oven or air fryer to regain its crispiness.

Serving advice

Serve the Crispy Saengseonjeon as an appetizer or a main course. Garnish with sliced scallions for a pop of color and serve with the dipping sauce on the side.

Presentation advice

Arrange the golden-brown fish pancakes on a platter, allowing their crispy texture to shine. Place a small bowl of the dipping sauce in the center for easy access. Garnish with additional scallions for an appealing presentation.