Korean Pan-Fried Whitefish (Saeng Sun Jun)

Korean Pan-Fried Whitefish (Saeng Sun Jun)

Korean Pan-Fried Whitefish (Saeng Sun Jun)

Saeng Sun Jun, commonly known as  Korean Pan-Fried Whitefish (Saeng Sun Jun), is a lean, protein-rich, and delectable light dinner (or snack). This recipe only requires a few ingredients, all of which you most likely already have in your pantry. This recipe is easy to prepare and pairs well with our recipe for an Asian-inspired lime-infused spicy sauce.

To create a fish with a light coating, whitefish pieces are first dusted with flour and then dipped into an egg mixture. Then it is pan-fried till it turns a lovely golden-brown/yellow color. Fish cooks quickly, making this a fantastic quick and tasty meal alternative. Remind yourself to watch out not to overcook the fish since it will become quite dry.

The whitefish

For this recipe, whiting fish filets were used. To make this recipe, you can, however, use any white fish that is easily accessible in your region. Whiting fish is a good source of selenium, vitamin B, magnesium, and protein, according to the National Oceanic and Atmospheric Administration In contrast to cod and pollock, which are other varieties of whitefish, whiting fish has a softer and less flaky feel.

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Whiting fish has a moderate, mildly sweet flavor. The FDA states that this fish has a low mercury content and is safe to eat up to two to three meals per week. Simple and delicious, whitefish pan-fried in Korean style. Make sure to prepare our recipe for lime-infused spicy sauce in Asian style. These whitefish on the pan are the ideal vehicle for this sauce.


  • 1 lb whiting filets, skinless/boneless
  • 3 Tbsp all-purpose flour
  • 2 eggs
  • ½ cup milk
  • 1 Tsp salt
  • ¼ tsp white pepper
  • 3 Tbsp avocado oil
  • 4 servings of Sauce recipe


  1. Cut the fish filets into slices that are 1/4 inch thick and about two inches long, cutting against the grain. The filets salted and white peppered all over. Slices of salted or peppered fish should be placed on a platter, covered, and refrigerated for about an hour.
  2. Eggs are whisked in a small bowl. After thoroughly whisking the eggs, add the milk and continue to stir.
  3. First, coat the fish pieces with all-purpose flour. Clear away any extra flour. After that, dunk it in the egg/milk mixture.

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  4. Turn the heat to medium-high in a frying pan. One tablespoon of oil  added to the pan. The battered fish should  placed in the heated frying pan.
  5. Once the batter turns a light golden-brown or yellow, fry the fish pieces for another 2 minutes after flipping them over. If additional oil  required, add it. 
  6. Put the finished fish pieces on a plate and cover them with some paper towels to absorb any extra oil.
  7. Enjoy! Make sure to prepare our recipe for an Asian-inspired lime-infused spicy sauce to serve with the pan-fried fish.


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