Pan-fried battered pollack fillet is a food that is always served at holiday memorial service tables or feasts such as Lunar New Year's Day or Chuseok. It is grilled after egg mixture is applied to fish fillet, and its light and savory taste is excellent. Dry the pollack fillets, sprinkle them with salt and pepper, and grind the eggs and season them slightly with salt. Flour the pollack fillets back and forth, coat it with egg mixture, put cooking oil in a heated pan, and cook them brown.
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