Fried White Fish (Korean)
"From my handwritten collection of recipes 1960's."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 platter fish
- Serves:
- 4
ingredients
- 3⁄4 lb white meat fish fillet
- 2 eggs
- 3 tablespoons flour
- salt and pepper
- 3 -4 tablespoons sesame oil
-
Vinegar-Soy Sauce
- 4 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 teaspoons lemon juice
directions
- Slice fish into 1 1/2" pieces; wipe off with paper towel and sprinkle with a little salt and pepper.
- Break eggs in bowl. Add a little salt and beat lightly to avoid forming bubbles.
- Dredge fish with flour and shake off excess. Coat with beaten eggs.
- Heat sesame oil in skillet and fry fish until light brown.
- Serve hot on plate with Vinegar-Soy Sauce.
- To make sauce: Mix soy sauce, vinegar and lemon juice together. Just before serving, sprinkle with 1 teaspoons finely chopped pine nuts.
- Note: You can prepare small fish this way also. Butterfly cut them and remove bones.
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RECIPE SUBMITTED BY
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