Korean Cod Jeon Sliders
Inspired by techniques from NYT Cooking.
Delicate white fish fillet, thinly sliced and pan-fried until golden, served with crisp salad and a subtle sesame accent.
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Method
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Equipment
- 2 small bowls
- 2 shallow bowls
- large plate
- large non-stick frying pan
- fish slice
- plate lined with kitchen paper
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 541 kcal |
| Protein | 19 g |
| Carbohydrate | 36.2 g |
| of which sugars | 5 g |
| of which free sugars | 4.5 g |
| Fat | 35.2 g |
| of which saturates | 5.3 g |
| Fibre | 1.7 g |
| Salt | 2.92 g |
Protein per 100 kcal
3.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Dressing
- 1 tbsp soy sauce
- 1 tsp white vinegar
- ¼ tsp toasted sesame oil
Sesame mayonnaise
- 120 g mayonnaise
- 1¼ tsp toasted sesame oil
Jeon
- 24 g plain flour about 3 tbsp
- 1 large egg, beaten
- 225 g thick cod fillet, cut on the diagonal into 8 slices about 1 cm thick
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 30 ml neutral oil (rapeseed or sunflower)
To serve
- 2 spring onions, halved lengthways and thinly sliced on the diagonal
- 20 g tender baby salad leaves
- 8 soft sweet dinner rolls, split
- 60 g sliced dill pickles
- 1
Dressing. Whisk together 1 tbsp soy sauce, 1 tsp white vinegar and ¼ tsp toasted sesame oil in a small bowl.
- 2
Mayo. Stir 1¼ tsp toasted sesame oil into 120 g mayonnaise in another small bowl.
- 3
Dredge. Put 3 tbsp plain flour in one shallow bowl and beat 1 large egg in another; season 225 g thick cod fillet cut diagonally into 8 slices about 1 cm thick with ½ tsp salt and ¼ tsp ground black pepper, dredge in flour, shake off excess, then set each slice on a large plate.
- 4
Fry. Heat 30 ml neutral oil in a large non-stick frying pan over medium; dip each floured cod slice in beaten egg and lay in the hot oil, cook for 2-3 min per side until golden, opaque throughout and 63 °C in the centre, then drain on kitchen paper and salt lightly.
- 5
Dress. Toss 2 halved and thinly sliced spring onions and 20 g tender baby salad leaves in the soy dressing.
- 6
Assemble. Spread sesame mayonnaise on 8 split soft sweet dinner roll bottoms, add the dressed salad, a piece of fried cod, sliced dill pickles and the roll tops.
- 7
Serve. Eat straight away whilst the jeon is warm, or within 2 hours at room temperature if preferred.
Storage
The fried fish is best served warm, but can be eaten at room temperature within 2 hours of cooking.
