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Dongtaejeon is one of the most common side dishes found on a Korean dining table along with bulgogi and japchae. Pollock, dongtae in Korean, is an inexpensive fish widely available in Korea compared to other fish. Keep in mind, pollock is considered a “whitefish,” being very lean and neutral-tasting without any noticeable fishy flavors. Hence, pollock is also a very common fish used in making fish ‘n chips, a popular deep-fried dish in Western countries.
To prepare dongtaejeon, sliced fish meat is initially dipped and coated with beaten eggs, battered in flour and then pan-fried. The batter has a great juicy texture and is quite flavorful in taste. Popular dipping sauce commonly found alongside this side dish is ketchup or hot sauce such as tabasco.
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