Sangsun Juhn | 생선전
1/2 pound fresh grouper filets or any similar white fish filets*
1 to 2 teaspoons kosher salt
freshly ground black pepper or white pepper
2 extra large eggs
1/3 cup flour
Sookat(edible chrysanthemum leaves, also known as Shingiku and Tung Ho), thinly sliced red pepper or green pepper rings, shilgochu (dried red pepper strips)
*If using frozen filets, after thawing, place the filets in a paper towel lined tray to drain the excess liquid.
1 tablespoon soy sauce
1 tablespoon apple cider vinegar or white vinegar
1 tablespoon water
pinch freshly ground black pepper
In a glass measuring cup, combine desired amount of the dipping sauce. Pour in individual dishes, one for each person.
Blot the filet with a paper towel. Using a sharp knife, slice on a bias to 1/5 inch thick pieces.
Sprinkle both sides with kosher salt and freshly ground black pepper. You can also use ground white pepper.
Beat the eggs in a bowl. Place the flour in a separate bowl.
Dust with flour shaking off the excess. Transfer them on a parchment lined tray in one layer.
Heat a pan on medium heat. After the pan has been heated, add the oil.
Spread the oil evenly so that the whole surface is well coated.
Place 4 to 5 pieces in the beaten eggs. Coat both sides one at a time and place it in the pan.
Repeat with the pieces placing them about 1/2 inches apart until the pan is full. Cook for about a minute on medium to medium low heat.
If desired, place the garnish on top
Turn them over and cook just until golden.
Drain the excess oil by placing the cooked pieces on top of a paper towel in one layer. Repeat the cooking steps with the rest of the pieces in batches.
Transfer to a serving platter showing the presentation side. Serve with a dipping sauce.
Before cooking each batch, wipe the pan clean with a paper towel. Add the oil and spread evenly.
Adding Additional Oil:
Drizzle a couple teaspoons of oil as needed around the perimeter of the pan in a circular motion. This will allow for the cold oil to heat up and spread evenly in the pan. Do not add on top of the cakes or in the middle.