Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)

Steps

1. Slice zucchini into 1/3-inch disks. Lightly salt both sides and set aside for at least 20 minutes, then pat dry with a paper towel.
2. Peel and devein the shrimp, keeping the tails on. Rinse and pat dry. Butterfly each shrimp by cutting along the curved back without cutting through, then open and remove the vein. Season both sides with salt and pepper and set aside for at least 15 minutes.
3. Rinse the fish and pat dry. Cut the fillet diagonally into 1/2-inch thick, 2-inch long slices. Season both sides with salt and pepper and set aside for at least 15 minutes.
4. Dredge each piece of zucchini, shrimp, and fish in flour, one at a time, before moving to the next step.
5. Heat a large non-stick skillet with a tablespoon of oil over medium-low heat.
6. Dip each floured piece in beaten egg and place carefully in the heated skillet.
7. Cook each piece for 1 to 2 minutes per side, until slightly golden, adding more oil as needed.
8. Repeat with remaining ingredients, adding oil as needed, until all pieces are pan-fried.
9. Serve warm with a dipping sauce made from soy sauce, rice vinegar, and a pinch of pepper.