Lim Sung-geun's Fish Fritter

Name: Lim Sung-geun's Fish Fritter
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fish fillet (cod or pollock) as needed; tuna sauce a little; pepper a little; all-purpose flour as needed; eggs 2~3; garnish ingredients (red chili, chives) a little; vegetable oil as needed

Enhancing umami flavor with tuna sauce instead of salt and perfectly removing moisture for a tender, crispy fish fritter

20 min Difficulty Easy Meat & mains

Main ingredients

fish fillet tuna sauce all-purpose flour egg red chili pepper sukgat

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fish fillet tuna sauce all-purpose flour egg red chili pepper sukgat

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Ingredients needed 2 servings

Recipe

Thaw frozen fish fillets completely, then use kitchen paper to thoroughly wipe away all moisture, pressing gently to extract water.
Using a cooking brush, lightly coat the surface of the dried fish fillets with tuna sauce, then sprinkle a little pepper for seasoning.
Dust the seasoned fish fillets with flour, then gently shake off excess to create a thin, even coating without making it too thick.
Dip the floured fish fillets into well-beaten egg wash, ensuring they are evenly coated.
Heat a pan with vegetable oil, place the prepared fish fillets in, add garnishes, and cook until golden brown on both sides.

Completely remove moisture from fish fillets using kitchen paper.
Lightly apply tuna sauce and pepper for seasoning.
Dust with flour, shake off excess, then dip in egg wash.
Place in an oiled pan, add garnish, and cook until golden brown.

Cooking tips

Properly removing moisture from the fish prevents splattering during frying and ensures even seasoning.
Using tuna sauce instead of salt for marinating brings a deeper, richer umami flavor.
Avoid thick flour coating—it makes the texture tough; always gently shake off excess flour after dusting.

Recommended for

Those who want to make a clean, non-fishy, elegant fish fritter for holidays.
People looking for a fail-proof, practical, and easy fritter recipe.

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