A first bite of the dongtaejeon belies the charm of the pollock fish. While its taste is stronger than its white-fish counterparts (but still within the range of neutral), elsewhere in the world pollock is used as a substitute to cod (think fish and chips). Korea’s dongtaejeon is dipped first in beaten eggs, then coated with flour and then pan-fried. Fish and chips gets the beer batter, but dongtaejeon is a little safer. Cut thinner, when plated well dongtaejeon is also an aesthetically charming side dish with the little squares standing out due to its pale yellow color.
Pollock is inexpensive. Making dongtaejeon might be a challenge for people who have inherent fear of bubbling cooking oil, but this should be easy so long as you properly heat your oil and reach the optimal temperature for frying. For the dipping sauce, you can opt for a special soy sauce blend or ketchup.
*photo source: https://blog.naver.com/nannamja74/221232232689
