Tuesday, July 3, 2012

Flounder Jeon

This is the light meal I prepared the other night - Flounder Jeon, and it was scrumptious. It is a variation of Aeri's Kitchen Haddock Jeon. It became a variation when I went to the supermarket the haddock was all sold out. I wanted to make the recipe so much I decided to purchase flounder. This recipe is a slight variation from Aeri's recipe which is Korean. I made a few slight changes.

16 oz. Flounder
⅓ Cup Flour
2 Eggs
Some Salt
Some Oil for Frying

Slice the flounder in half, and then cut the half's into thirds.

Sprinkle some salt on each side of the sliced flounder evenly. About 1 pinch of salt for each side will be enough. Set it aside for about 5 minutes.

Mix 2 eggs and 2 pinches of salt together.

Cover the salted haddock with flour.

Cover the floured haddock with the egg mixture. You can also add some finely chopped green onions into the egg mixture if you would like.

Add some oil (about 1 Tbsp) to the pan and place the battered haddock pieces in the pan.

Fry them until the fish is completely cooked and becomes golden brown.

 Here are those beautiful, light and tasty flounder pieces fresh from the pan. These fish are so flavorful you don't need any sauce to accompany these fish.

Thank you Aerie!

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