Korean Cod Jeon Sliders (Pan-Fried Cod Sliders)
Updated Sept. 15, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon low-sodium soy sauce
- 1teaspoon white vinegar
- 1½teaspoons toasted sesame oil
- ½cup mayonnaise
- 3tablespoons all-purpose flour
- 1large egg, beaten
- 8ounces center-cut cod fillet, cut crosswise on a diagonal into 8 (½-inch-thick) slices
- Kosher salt and black pepper
- 2tablespoons safflower or canola oil
- 2scallions, halved lengthwise and thinly sliced on a diagonal (about ½ cup)
- 1packed cup tender baby greens (such as mesclun, oak or butter lettuce)
- 8Hawaiian sweet rolls, split
- Sliced dill pickles, for serving
Nutritional analysis per serving (8 servings)
354 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 12 grams protein; 550 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a small bowl, combine soy sauce, vinegar and ¼ teaspoon of the sesame oil and mix well. In another small bowl, stir mayonnaise with the remaining 1¼ teaspoons sesame oil; set aside.
- Step 2
Place flour and egg in 2 separate bowls. Season fish slices with salt and pepper. Dredge fish in flour, dusting off excess, then place on a large plate.
- Step 3
In a large nonstick skillet, heat safflower oil over medium. Dip each piece of breaded fish one at a time in beaten egg, then place in skillet. Cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt.
- Step 4
Add scallions and lettuce to soy sauce dressing, season with salt and pepper and toss to evenly coat. Smear cut sides of rolls with some of the sesame mayonnaise. Divide scallion salad on bottom buns and top each with 1 jeon. Arrange pickles on top and close sandwiches; serve immediately.
Private Notes
Comments
Can someone help me understand the fish instructions: "cut crosswise on a diagonal"? It seems like a very thin slice that will fall apart easily.
So you made a completely different recipe, not Jeon. What you made sounds good but the main part is that it's lightly egg/flour dipped and fried and has the greens and soy dressing...
In terms of "cut crosswise on a diagonal"... 1. Lay the fish on a flat cutting surface. The best cuts can be made when the fish is semi-frozen. Firm enough to get clean even slices. 2. Slant your knife at an angle when you make the cut. Like cutting meat on a bias against the grain. If you go straight down, you'll get slices that are too thick that won't cook evenly. Cutting at an angle gives you tapered edges both sides, more even thickness, and elongates the surface area for your egg batter.
Made this exactly according to the recipe and was a perfect Friday fish dinner with cold beers or a crisp white. We only had only brioche buns available so we put 2 pieces of fish per bun. Used arugula as the green…was so, so good and definitely crave-able. Used kewpie pie mayo …was perfect with the toasted sesame oil.
Great recipe, easy and delicious. Will definitely make it again, as written—didn’t need improving, IMO.
This recipe was delicious!!!! The fish was very crispy on outside and moist on the inside. We did not have sliders so I used full size buns. My son ate 3 and my husband ate 2! This recipe will stay in a regular rotation.
Advertisement