Saengseonjeon – Pan Fried Fish Patties

Another variation of Jeon. Crab, Krab, lobster, mashed shrimp, clams, oysters, or other seafood may substituted for fish.

Recipe Type: Appetizer, Ban Chan, Korean, Seafood, Snack


1 pound “white meat” boneless fish fillets (Flounder, halibut, sole, etc)

1/4 cup egg batter

1 cup dredge mix



vegetable oil to pan fry


1 teaspoon soy sauce

2 tablespoons lime or lemon juice

2 tablespoons water

2 tablespoons ginger juice**

1 tablespoon doenjang (Soybean Paste) (Substitute dark (brown) miso)

1 teaspoon rice wine

**Ginger Juice

1 ounce fresh peeled ginger

1 clove garlic

2 tablespoons water

Egg batter

3 large eggs

1 each thin (small) green or spring onion (substitute a few chives)

Dredge Mix

3/4 cup flour

1/4 cup potato starch



  • Ginger Juice
    • Place all ingredients in a blender and blend at high speed until liquified.
    • Pour through a fine mesh strainer or filter and press juices through into a small dish.
    • Discard any remaining solids.
  • Marinade
    • Mix all marinade ingredients and let stand about 10 minutes.
  • Fish
    • Cut fish into roughly 1/2 inch by 1 1/2 inch strips.
    • Lightly salt & pepper each strip and let stand for ten minutes.
    • Add fish to marinade and let stand for about ten to fifteen minutes.
    • Remove fish from marinade and pat dry.
  • Egg Batter
    • Beat the eggs together in a small mixing bowl
    • Fine chop (mince) the green onion and mix into the beaten egg.
  • Dredge Mix
    • Mix flour and starch together.


Heat a non stick pan over medium heat.

Add 2 to 3 tablespoons cooking oil.

Dredge fish through flour mix, dip in beaten egg, and fry for about two minutes per side(just lightly browned)

Serve with a soy sauce based dipping sauce.

May be served as a side dish (Ban Chan) part of a meal, as a drinking snack with kimchi, or as an appetiser.