Ingredients with Measurements:
- 1 lb. white fish fillets, such as cod or haddock
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup cold water
- 1 egg
- 2 green onions, thinly sliced
- 1/4 cup vegetable oil, for frying
Special equipment needed:
- Large non-stick skillet or griddle
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into bite-size pieces and set aside.
2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.
3. In a separate bowl, beat the egg and then add the cold water. Mix well.
4. Add the egg mixture to the flour mixture and stir until smooth.
5. Add the fish pieces and green onions to the batter and stir gently until the fish is evenly coated.
6. Heat the vegetable oil in a large non-stick skillet or griddle over medium-high heat.
7. Using a tablespoon, drop the batter onto the skillet and flatten slightly with a spatula.
8. Fry the pancakes for 2-3 minutes on each side, or until golden brown and crispy.
9. Remove the pancakes from the skillet and drain on paper towels.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 12-15 pancakes
Nutritional information:
Calories: 150
Fat: 7g
Carbohydrates: 12g
Protein: 10g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon, tuna, or shrimp.
- Instead of green onions, you can use chopped chives or scallions.
Variations:
- Add chopped vegetables such as carrots, zucchini, or bell peppers to the batter for extra flavor and nutrition.
- Make a dipping sauce by mixing soy sauce, rice vinegar, honey, and red pepper flakes.
Tips and tricks:
- Make sure the oil is hot enough before frying the pancakes to ensure a crispy texture.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes immediately after frying for the best taste and texture.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with chopped green onions or fresh herbs.
Garnishes:
Chopped green onions, fresh herbs, or sesame seeds.
Pairings:
Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice, vegetable stir-fry, or kimchi.
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter to thin it out.
- If the pancakes are too thin, add more flour to the batter to thicken it up.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Saengseon-jeon is a popular Korean dish that originated in the Joseon Dynasty (1392-1910). It was traditionally made with freshwater fish and served as a snack or appetizer.
Flavor profiles:
Crispy, savory, and slightly sweet.
Serving suggestions:
Serve the pancakes hot with a dipping sauce and your favorite side dishes.
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Region: Korean