Korean Cod Jeon Sliders (Pan-Fried Cod Sliders)

This recipe was delicious!!!! The fish was very crispy on outside and moist on the inside. We did not have sliders so I used full size buns. My son ate 3 and my husband ate 2! This recipe will stay in a regular rotation.

This sandwich was so delicious, I have been thinking about it for days. Try this recipe!

Terrific!

Mine were not crispy. Too much egg? A little bland.

This was delicious and easy meal for a weeknight. I made only two alterations, which I thought to mention in case other people find them helpful: I added plain breadcrumbs to the filets after dipping them in the egg and flour; I then baked them in the oven for 20' at 375F until they were golden.

Diagonal cutting didn't go all that well, and our usual per-person serving portion was too much for the rolls on hand. Other than that ... we liked it! The change in order of dipping the fish in flour and eggs from what we typically do gave the impression the cod had been lightly bathed in scrambled eggs. Fascinating and tasty. And, it didn't get soggy, as someone mentioned. (Maybe they used too much flour?) Greens combo and sauce also yummy. Next time I'll stick to suggested proportions :D

In terms of "cut crosswise on a diagonal"... 1. Lay the fish on a flat cutting surface. The best cuts can be made when the fish is semi-frozen. Firm enough to get clean even slices. 2. Slant your knife at an angle when you make the cut. Like cutting meat on a bias against the grain. If you go straight down, you'll get slices that are too thick that won't cook evenly. Cutting at an angle gives you tapered edges both sides, more even thickness, and elongates the surface area for your egg batter.

I marinated thinly sliced cucumbers, red onions and radishes in a little vinegar and sugar and that adds a nice touch to the sandwich. Sesame oil and mayonnaise sounds greasy. I prefer Sriracha and mayonnaise. I took the lazy cooks way out I used Trader Joe’s frozen fried tilapia. It’s a terrific product and crips up perfectly in the oven.

These are super good and super easy. Don't skimp on the pickles!

I found the flavor very good but the fried fish very quickly became soggy. The egg-coating came out of the pan crisp but soggy by the time it was on the bun.

I thought these were great! In response to another’s comment regarding how to cut the fish.. I don’t think it matters so much. Mine were in very small pieces so they’d fit on the Hawaiian roll. Suggestions for next time: - maybe just a quarter cup of mayo, I had a fair amount left over - consider toasting the Hawaiian roll! My partner preferred them toasted next time as the soft/slightly wet bun was a weird texture for her Thanks for the recipe!

Added Togarashi to the flour which was great addition. We just cut the fish as designated but ate with a few pieces on brioche style buns we had. We added extra greens topping because we liked the flavor.

We totally riffed on this recipe. It sounded delicious and we are members of a fish share, so always looking for new ways to eat fish. I added the chopped scallion to the egg before I fried the fish. We had some Kewpie Sesame Dressing so used that instead of the sesame oil mayo. Served with marinated daikon/carrots and potato chips. Hubby loved it! No leftovers. This recipe is delicious and easily customizable.

So good! I fried the fish thick and it came out perfectly crispy and delicious. Beats any fish sandwich i could buy outside, that's for sure