Fish Jun

Fish jun is a simple Korean way to make fish that is flour and egg battered. For how simple this recipe is, people mess it up. They don’t know that read more

To learn more about this recipe read the tricks found here.


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Fish Jun - Fish on a platter
Fish Jun
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Fish jun is a simple Korean way to make fish that is flour and egg battered. For how simple this recipe is, people mess it up. They don't know that ... read more
Fish Jun
Votes: 0
Rating: 0
You:
Rate this recipe!
Fish jun is a simple Korean way to make fish that is flour and egg battered. For how simple this recipe is, people mess it up. They don't know that ... read more
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Servings Prep Time
people 15minutes
Cook Time
15minutes
Servings Prep Time Cook Time
people 15minutes 15minutes
Ingredients:
Ingredients:
Instructions
Print Recipe

  1. Gather the ingredients for making fish jun. Then read the tricks found here.

    Fish Jun - Ingredients
  2. Slice the fish at a diagonal bias to create pieces that are about (1 1/2 x 2inch) or (3.5 x 5cm).

    Fish Jun - Slicing fish at bias
  3. Repeat this process to slice all the fish to this size.

    Fish Jun - Fish sliced
  4. Lay the fish out on a the cutting board for seasoning.

    Fish Jun - Fish sliced
  5. Season the fish with salt, black pepper, and Old Bay seasoning.

    Fish Jun - Fish seasoned
  6. Liberally coat each piece of fish with flour, shaking off excess.

    Fish Jun - Flouring the fish
  7. Let the fish rest five to ten minutes with the coat of flour.

    Fish Jun - Floured fish
  8. While the fish is resting whip the eggs in a mixing bowl.

    Fish Jun - Egg whipping
  9. While the fish is resting preheat the griddle on medium-low heat.

    Fish Jun - Griddle
  10. Generously coat the griddle with canola oil.

    Fish Jun - Oiled griddle
  11. Start to transfer the fish to the egg wash in batches. Let the fish sit in the egg wash for three to five minutes.

    Fish Jun - Eggwash
  12. Transfer all the fish from the egg wash to the griddle, and put the next batch of fish in the egg wash. When the first batch turns golden brown on one side, flip the fish over to the other side. Then transfer the next batch from the egg wash to the griddle. Repeat this process until all the fish are cooked.

    Fish Jun - Frying the fish
  13. When fish is golden brown on both sides transfer to a plate lined with paper towel.

    Fish Jun - Fish on a platter
Nutrition Facts
Fish Jun
Amount Per Serving
Calories 294 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 131mg 44%
Sodium 460mg 19%
Potassium 57mg 2%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 0.2g
Protein 28g 56%
Vitamin A 3%
Vitamin C 0.1%
Calcium 6%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Notes

The oil listed in the ingredients section of the recipe is the amount of oil that is expected to be absorbed by the fish during the pan frying. It is there for the nutrition calculation, and not intended as the amount that you will need to pan fry the fish. Please use a heart healthy oil for making fish jun.

Chef Tips:  Making Great Fish Jun

Use a skillet that is made for pan frying. Pan frying is much like deep frying except that with pan frying you use only enough oil to immerse the food half way.  In pan frying you cook food on one side then flip the food over and cook the other side. This is different then deep frying where you fry the food completely immersed. With pan frying you want to dedicate a heavy cast iron pan for frying food, so it becomes seasoned properly for frying.

Cast Iron frying pans become seasoned over time to the type of food you cook in them.  For this reason you want to dedicate a cast iron pan for the type of food you cook.  For instance, frying pans used to fry potatoes, rice, or pasta build up starch and get "seasoned" over time for cooking starches, making the pan not stick to starches. In the same manner, pans used to fry fats, oils, and meat get "seasoned" for cooking fats, oils, and meat, making the pan not stick for fats, oils, and meats. If you mix the two, everything will almost always stick, leaving you frustrated with food always sticking.

The type of cooking pan that I recommend most for pan frying is a heavy cast iron pan. The heaviness of the pan absorbs and traps heat, keeping the oil a constant temperature while cooking. Once the cast iron pan is seasoned it wont stick to fats, oils, and meats making it a very useful tool in your kitchen.

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