SaengsunKkas is a deep fried white fish, which is popular in Korea. It was inspired by Western food. This fish is covered with egg, flour, and Korean breadcrumbs before frying. For an authentic taste, it is important to use fresh fish and Korean (or Japanese) breadcrumbs for this recipe. There are also similar dishes made with beef, pork, or chicken. For different meats, you will obviously need a different dipping sauce. I will post them later. For this recipe, the dipping sauce is tartar sauce. You can use your own tartar sauce. My sauce is a little sweet, so you might want to adjust the amount of the sugar.
Yield: 3 Servings
Short Korean Lesson
- SaengSun (생선) = Fish
- Bbang GaRu (빵가루) = Bread Crumbs
- 12 oz Haddock
- 2 Eggs (2 Pinches Salt)
- ¼ Cup Flour
- 1½ Cup Korean Bread Crumbs
- Salt and Black Pepper
- Frying Oil
- 3 Tbsp Finely Chopped Onion
- 2 Tbsp Pickled Relish
- 2 Tbsp Mayonnaise
- ½-1 Tbsp Sugar
- 1 Pinch Salt
- 1 Pinch Black Pepper
Slice the fish in about a ¼-inch thickness.
Smaller pieces of fish can be made bigger when slicing the fish. The trick is to stop slicing shortly before cutting all the way through. Then unfold the fish to make a larger piece.
Dry the fish with a paper towel.
Sprinkle some salt and black pepper on both sides of the fish.
Prepare 2 eggs along with 2 pinches of salt, ¼ cup of flour, and 1½ cup of breadcrumbs on separate plates.
Cover the fish with the flour.
Dip the floured fish into the egg mixture.
Cover the fish with the breadcrumbs. It is important to press the fish firmly into the breadcrumbs so that the fish is crispier after cooking.
Heat the oil on high. To check if the oil is hot enough, drop some breadcrumbs into the oil. If the breadcrumbs float to the top right after you drop them, the oil is ready.
Carefully, add the breaded fish into the heated oil.
While the fish is frying, make the dipping sauce. Combine 3 Tbsp of finely chopped onions, 2 Tbsp of pickled relish, 2 Tbsp of mayonnaise, ½-1 Tbsp of sugar, 1 pinch of salt, and 1 pinch black pepper.
Mix and serve it with the fried fish.
When both sides of the fish are golden brown, it is done.
Leave it set a little on the paper towel before serving to remove some of the grease.
Serve the fried fish with the sauce and some vegetables or pickles. Enjoy!