Korean Cod Jeon Sliders (Pan-Fried Cod Sliders)

By Kay Chun

Updated September 14, 2021

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
20 minutes
Rating
4(410)
Comments
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Jeon is the Korean name for small savory pancakes made with fish or vegetables, which are sliced, egg battered, then pan-fried until golden. The egg batter creates a delicate, tender coating, rather than a super crispy one. Typically served as a side dish with a soy dipping sauce, these cod pancakes are instead tucked into Hawaiian sweet rolls for kid-friendly fish sliders. They’re great for entertaining, as the jeon can be cooked ahead and enjoyed at room temperature — just assemble the sandwiches right before serving.

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Ingredients

Yield:8 sliders

  • 1 tablespoon low-sodium soy sauce

  • 1 teaspoon white vinegar

  • 1 ½ teaspoons toasted sesame oil

  • ½ cup mayonnaise

  • 3 tablespoons all-purpose flour

  • 1 large egg, beaten

  • 8 ounces center-cut cod fillet, cut crosswise on a diagonal into 8 (½-inch-thick) slices

  • Kosher salt and black pepper

  • 2 tablespoons safflower or canola oil

  • 2 scallions, halved lengthwise and thinly sliced on a diagonal (about ½ cup)

  • 1 packed cup tender baby greens (such as mesclun, oak or butter lettuce)

  • 8 Hawaiian sweet rolls, split

  • Sliced dill pickles, for serving

Ingredient Substitution Guide
Nutritional analysis per serving

33 grams carbs; 41 milligrams cholesterol; 354 calories; 6 grams monosaturated fat; 9 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 2 grams fiber; 558 milligrams sodium; 12 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine soy sauce, vinegar and ¼ teaspoon of the sesame oil and mix well. In another small bowl, stir mayonnaise with the remaining 1 ¼ teaspoons sesame oil; set aside.

  2. Step 2

    Place flour and egg in 2 separate bowls. Season fish slices with salt and pepper. Dredge fish in flour, dusting off excess, then place on a large plate.

  3. Step 3

    In a large nonstick skillet, heat safflower oil over medium. Dip each piece of breaded fish one at a time in beaten egg, then place in skillet. Cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt.

  4. Step 4

    Add scallions and lettuce to soy sauce dressing, season with salt and pepper and toss to evenly coat. Smear cut sides of rolls with some of the sesame mayonnaise. Divide scallion salad on bottom buns and top each with 1 jeon. Arrange pickles on top and close sandwiches; serve immediately.

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Ratings

4 out of 5
410 user ratings
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Comments

Kimberly

Can someone help me understand the fish instructions: "cut crosswise on a diagonal"? It seems like a very thin slice that will fall apart easily.

Tim G

So you made a completely different recipe, not Jeon. What you made sounds good but the main part is that it's lightly egg/flour dipped and fried and has the greens and soy dressing...

Jayne

In terms of "cut crosswise on a diagonal"... 1. Lay the fish on a flat cutting surface. The best cuts can be made when the fish is semi-frozen. Firm enough to get clean even slices. 2. Slant your knife at an angle when you make the cut. Like cutting meat on a bias against the grain. If you go straight down, you'll get slices that are too thick that won't cook evenly. Cutting at an angle gives you tapered edges both sides, more even thickness, and elongates the surface area for your egg batter.

Elyse

Made these for the first time tonight and they were a hit. We added a little slaw tossed in the mayo mixture and also Asian micro greens tossed with the soy sauce and vinegar. Used both brioche and Hawaiian sliders and bread and butter pickles. Has anyone tried with pickled radishes? That was an idea that came up. Very easy and delicious. Some really crispy tater tots would complement!

deedub-sf

Is there a reason why would you choose dill pickles instead of one of the many Korean pickles possible?

Running mama bear

These were good! Also used brioche buns, no soy sauce on hand but subbed in fish sauce which worked great. Maybe skip the last salting if you are sensitive. Will try again with sriracha mayo or maybe mixing in a little gochujang to the soy mayo here.

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