PAN-FRIED FISH AND SHRIMP JEON (SAENGSUN AND SAEWOO JEON)

Steps:

• Defrost shrimp or fish if they are frozen.
• Clean and cut chives and julienne carrots.
• Make dressing for chive carrot salad and set aside.
• A good size shrimp for Saewoo Jeon is 16/20 count shrimps. You don't need the head and you can buy peeled shrimp if you'd like. Peel off shells off shrimp except the tail.
• Cut along the rounded back to butterfly each shrimp. Make sure you cut deep enough so that the shrimp is totally flat but not so deep that it's in two separate pieces!
• Butterflying is easier if you actually hold the shrimp with one hand and with the other hand use the knife to carefully cut into the back.
• Clean off any black/greyish veins.
• Once all shrimps are butterflied and cleaned, season each side with sea salt and black pepper. Set aside.
• Cut cod fillets into smaller pieces. It's easiest when you cut at a angle.
• I like to cut my fish pieces pretty thick (1/3 inch) for my fish jeon but you can cut it thinner if you'd like.
• Lay out cut cod fillet pieces and season with salt and pepper on both sides. Also to make the fish jeon taste even better, drizzle sesame oil (1-2 drops on each piece).
• Prepare flour in a dish. Prepare egg batter in another shallow bowl (whip eggs lightly).
• Heat up a frying pan on medium heat. Drizzle a generous amount of vegetable oil (2 Tbs or so).
• When oil moves around freely, pan is ready.
• Coat both sides of shrimp or fish with flour.
• Coat shrimp or fish with egg and put into pan. Jeon should quietly sizzle after it touches the pan.
• Cook jeon until each side is golden brown - about 2-3 minutes on each side.
• Be sure to add additional oil as you cook Jeon. Probably about 1 Tbs or so after you turn the Jeon over.
• Toss chive and carrots with the dressing. Serve Fish Jeon and Shrimp Jeon with the chive and carrot salad on the side.