Name: Fish Pancakes (Daegujeon)
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Korean
Ingredients: 8 oz cod fillet; ½ tsp salt (plus pinch for egg); ¼ tsp garlic powder; Pinch of black pepper; ¼ cup all-purpose flour; 1 egg; 1 tbsp neutral oil (e.g., avocado oil); 1 Korean pepper, sliced thinly (optional); 1 tbsp soy sauce; 1 tbsp water; 1 tsp plum syrup (or sweetener of choice); ½ tsp sesame oil; ½ tsp gochugaru; ½ tsp sesame seeds; 1 garlic clove, minced; 1 green onion, chopped

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Short Description

Delicately pan-fried cod slices seasoned, floured, and dipped in egg—these Korean-style fish pancakes offer a crisp, golden exterior and tender, savory fish inside. Perfect alone or with a tangy dipping sauce.

Why You’ll Love This Recipe

Light, flaky cod cooked to golden perfection
A crisp exterior with soft, flavorful fish inside
Simple, healthy, and quick—ready in minutes
Optional dipping sauce adds savory, spicy, and sweet contrast

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz cod fillet
½ tsp salt (plus pinch for egg)
¼ tsp garlic powder
Pinch of black pepper
¼ cup all-purpose flour
1 egg
1 tbsp neutral oil (avocado oil recommended)
1 Korean pepper, sliced thinly on a bias (optional)

Dipping Sauce (optional)

1 tbsp soy sauce
1 tbsp water
1 tsp plum syrup (or sweetener of your choice)
½ tsp sesame oil
½ tsp gochugaru (Korean chili flakes)
½ tsp sesame seeds
1 garlic clove, minced
1 green onion, chopped

Directions

Crack the egg into a bowl, add a pinch of salt, and whisk gently. Set aside.
If using Korean pepper, thinly slice 6–8 pieces and set aside.
Pat the cod fillet dry with paper towels and cut into 1/3‑inch slices (about 6–8 pieces). Season each slice with salt, black pepper, and garlic powder.
Coat each cod slice lightly in flour, shaking off any excess.
Heat neutral oil in a frying pan over medium-low heat.
Dip each floured cod slice into the whisked egg, then carefully place into the hot pan. If using, place the sliced peppers on top of the fish.
Cook for 2–3 minutes until the bottom is golden brown and crispy at the edges, then flip and cook another 2–3 minutes until both sides are golden and the fish is cooked through.
Transfer cooked fish pancakes onto paper towels to drain excess oil. Serve immediately or refrigerate up to 2 days.

Dipping Sauce (Optional)

In a small bowl, combine soy sauce, water, plum syrup (or sweetener), sesame oil, gochugaru, minced garlic, chopped green onion, and sesame seeds.
Stir well and serve alongside the fish pancakes for dipping.

Servings And Timing

Servings: Makes about 6–8 fish pancakes (serves 2–3 as an appetizer or light meal)
Prep Time: ~5–7 minutes (including slicing and seasoning)
Cook Time: ~6–8 minutes total (2–3 minutes each side)
Total Time: About 15 minutes

Variations

Use firm white fish like pollock, haddock, or tilapia if cod isn’t available
Add grated zucchini, carrot, or scallions to the egg batter for extra texture
Include a pinch of ginger powder or finely minced fresh ginger for a subtle zing
Use different peppers—like jalapeño or sweet red pepper—for varied heat or color
Pan-fry in a light batter instead of flour for an alternative crisp coating

Storage/Reheating

Store leftover fish pancakes in an airtight container in the refrigerator for up to 2 days
To reheat, gently warm in a nonstick skillet over medium-low heat until crispy again (about 1–2 minutes per side)
Avoid reheating in the microwave to preserve texture

FAQs

1. Can I use another type of fish instead of cod?

Yes—firm, mild white fish like haddock, pollock, or tilapia works well and holds shape during frying.

2. Can I skip the egg step?

The egg helps the flour coating adhere and creates a light crust. Without it, coating may not stick as well.

3. Are the peppers necessary?

They are optional—a Korean pepper adds mild heat, but you can skip them or use a milder chili.

4. How do I know when the fish is cooked through?

The pancake should be golden on both sides and the fish should flake easily when gently pressed with a fork.

5. Can I bake these instead of frying?

You could bake at 400 °F (200 °C) on a lightly oiled sheet for 10–12 minutes, flipping once halfway, but frying gives a crisper texture.

6. Is the dipping sauce authentic?

This sauce is a quick fusion-style version. Traditional Korean jeon sauces may differ but often include soy, sesame, vinegar, and chili.

7. Can I make the dipping sauce sweeter or spicier?

Yes—adjust the plum syrup for sweetness or add more gochugaru or chopped fresh chili for heat.

8. Can these pancakes be made gluten‑free?

Yes—use a gluten‑free flour blend instead of all-purpose flour and ensure soy sauce is gluten-free.

9. Can I add vegetables to the pancakes?

Absolutely—finely grated carrot, zucchini, or scallions stirred into the egg can boost nutrition and flavor.

10. Can I freeze leftover pancakes?

You can freeze cooked pancakes in a single layer on a tray until firm, then transfer to a container. Freeze up to 1 month; reheat in a skillet to revive crispness.

Conclusion

Fish Pancakes (Daegujeon) deliver tender, seasoned cod encased in a crispy, golden coating—light, flavorful, and ready in under 20 minutes. With an optional savory dipping sauce and flexibility for add-ins, they’re an elegant yet approachable snack or appetizer inspired by Korean cuisine.

Maggie

Fish Pancakes (Daegujeon)

Short Description

Why You’ll Love This Recipe

Ingredients