Pan-Fried Fish

In Korea, this is usually served as a starter or side dish, and it is one of my favourites. I have always loved seafood and I have even been known to eat this particular jeon cold! If you’d like to make it a main course, simply allow for one whole fillet per person. Cod is often the fish of choice for this dish, but since the fish needs to be sliced thinly, I like to use a variety that’s already thin, like plaice or snapper. Really, any mild, white-fleshed fish will do, but if you do