This Korean pan-fried whitefish (also known as Saeng Sun Jun) is healthy, protein-packed, and a delicious light meal (or snack). Only a few ingredients are needed to make this recipe and you probably already have the ingredients in your pantry right now. This recipe is simple to make and goes great with our Asian-style Lime Infused Spicy Sauce recipe.
Whitefish pieces are first coated in flour and then dipped into an egg mixture to create a lightly coated fish. It’s then pan-fried to a nice golden-brown/yellow color. Fish does not take very long to cook, so this is a great quick and tasty meal option. As a reminder, be careful not to overcook the fish because it will end up very dry.
We used whiting fish fillets to make this recipe. However, you can use any white fish that’s readily available in your area to make this recipe. According to the National Oceanic and Atmospheric Administration (NOAA), whiting fish is a good source of selenium, vitamin B, magnesium, and protein. Whiting fish has a soft and less flaky texture when compared to other types of whitefish such as cod and pollock. The taste of whiting fish is slightly sweet and mild. According to the FDA, this fish is also low in mercury and can be safe to consume up to two to three servings a week.
This Korean pan-fried whitefish is so simple and delicious. Don’t forget to make our Asian-style Lime Infused Spicy Sauce recipe. This sauce goes perfectly with these pan-fried whitefish.
We hope you enjoy this Korean Pan-Fried Whitefish (Saeng Sun Jun) recipe!
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1lb whiting filets, skinless/boneless (or other whitefish variety)
3 Tbsp all-purpose flour
½ cup milk
1 Tsp salt
¼ tsp white pepper
3 Tbsp avocado oil
4 servings of our Asian-style Lime Infused Sauce recipe
- Cut the fish filets, across the grain, in about two-inch long pieces and ¼ inch thick slices. Sprinkle salt and white pepper all over the cut filets. Set salted/peppered fish slices aside on a plate, cover, and put in the fridge for about an hour.
- Whisk the eggs in a small bowl. Once eggs are whisked well, add in the milk and stir well.
- Dip the fish pieces first in the all-purpose flour. Shake off excess flour. Then dip it into the egg/milk mixture.
- Put a frying pan on medium-high heat. Add about a tablespoon of oil to the pan. Once the frying pan is hot, put the battered fish in the frying pan.
- Fry the fish pieces for 2 to 3 minutes and then flip over to finish for another 1 to 2 minutes, or until the batter becomes a light golden-brown/yellow. Add in a bit more oil as needed. (Try not to overcook, or the fish will become dry.)
- Place finished fish pieces on a plate with a few paper towels on top to drain any excess oil off.
- Enjoy! Don’t forget to make our Asian-style Lime Infused Spicy Sauce recipe to dip these pan-fried fish in!
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