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.
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)
Dipping Sauce (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
Instructions
- Crack the egg into a bowl, add a pinch of salt, and whisk. Set aside. Slice the Korean pepper if using.
- Pat cod dry and cut into ⅓-inch slices. Season with salt, black pepper, and garlic powder.
- Lightly coat each slice in flour, shaking off excess.
- Heat oil in a frying pan over medium-low heat. Dip each slice into egg, then place into the pan. Add pepper slices on top if desired.
- Cook for 2–3 minutes per side until golden and fish is cooked through.
- Transfer to paper towels to drain. Serve immediately.
- Dipping Sauce (optional): Mix all sauce ingredients in a small bowl. Serve with fish pancakes.
Notes
- Use firm white fish like haddock, pollock, or tilapia if cod is unavailable.
- Optional peppers add mild heat and visual appeal.
- Reheat gently in a skillet to retain crispness—avoid microwaving.
- Freeze extras in a single layer before storing in a container for up to 1 month.
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 2 pancakes
- Calories: 110
- Sugar: 1g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 75mg
