Korean Style Pan-fried Fish

Thanks to my friend, Youngduk Kim, for this recipe.


  • 8-9 oz. white fish, flounder is a perfect choice but any white fish will do.

  • 1/4 C flour

  • 3 T coconut oil

  • Salt and pepper to taste

  • One egg

  • Dipping Sauce
  • 1 scallion

  • 1 clove garlic, minced

  • 1 T soy sauce

  • 1 T water

  • 1 T rice vinegar

  • 1 t sesame oil

  • 1 red or green chili sliced (optional)


  • If frozen, thaw fish in cold water in the vacuum pack it came in.
  • Pat fish dry.
  • Cut the fish into large bite sized pieces and sprinkle salt and pepper on both sides of fish.
  • Place the flour on a plate and lightly dredge the fish pieces.
  • Crack egg into a bowl and beat with a whisk.
  • Add oil to skillet over med heat.
  • Once the oil is hot and shimmering, dip the fish pieces in the egg and add to pan.
  • Fry fish until golden brown and then flip it and fry the other side. Remove fish to a plate covered with paper towel and place in a 200 degree oven.
  • Dipping Sauce
  • Mix all ingredients for the dipping sauce together in a small bowl and serve.

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