Pollock Chon (Tong Tae Chon)

Time 20 minutes
Yields Makes about 30 pieces
Pollock Chon (Tong Tae Chon)

Slice the fish diagonally into 1-to 2-inch pieces, about 1/4-inch thick. Sprinkle the salt on the fish.


Place some flour on a plate. Coat the fish evenly on both sides with flour. Then, dip the fish in the eggs.


Heat a large nonstick skillet over medium-high heat. Sprinkle some oil onto the surface. Cook the fish in batches, placing 1 leaf of sut gat flat on each piece of fish, if using. Cook the fish until the egg is slightly browned on the edges, for about 3 to 4 minutes on both sides.

Sut gat are sold at Korean markets. If you can’t find pollock, you can substitute rock cod. Serve this with Dipping Sauce, if desired. (see related recipe).

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