These pancakes are made with slices of mild pollock cooked in a light, slightly salty, egg batter. It’s important to cook them without browning the batter, so the pancakes are just golden and moist throughout. Pollock is commonly sold frozen in Korean markets, and it is easiest to cut into neat pieces while it is still partially frozen. If you use a fresh fillet, put it in the freezer for an hour or so to firm it up. You can replace the pollock with other white-fleshed fish like snapper, cod, or flounder.

Serves 4

INGREDIENTS

FOR THE DIPPING SAUCE:

• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar or distilled white vinegar
• 1 teaspoon toasted sesame seeds

FOR THE PANCAKES:

• 8 ounces frozen pollock fillet, partially thawed (see above)
• 1 garlic clove, minced
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black or white pepper
• ⅓ cup all-purpose flour
• 1 large egg
• 2 large egg yolks
• 1 to 2 tablespoons vegetable oil

INSTRUCTIONS

1. Make the dipping sauce: Combine all the ingredients in a small bowl.
2. Make the pancakes: Cut the fish into 2-x-2¼-inch thick pieces. Transfer to a bowl, add the garlic, salt, and pepper, and gently toss to coat.
3. Put the flour in a shallow bowl and coat each piece of fish in flour.
4. Combine the egg and egg yolks in a shallow bowl and beat together.
5. Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and reduce the heat to medium-low. One by one, dip the fish pieces into the beaten eggs and place in the pan, in batches if necessary. Cook just until light golden brown, turning once, 2 to 3 minutes.
6. Transfer the pancakes to a platter and serve immediately with the dipping sauce.