Saengsun Jeon

Rinse the Pollock fillets under cold water and pat them thoroughly dry with paper towels. Cut them into bite-sized pieces, about 5cm long.

Season both sides of the Pollock fillets evenly with Salt and Black pepper. Let them rest for 10 minutes.

Place the All-purpose flour in a shallow dish. In another shallow dish, whisk the Eggs until well combined.