Korean Style Pollock Pancake receipe:

1. Slowly thaw the frozen fillets. Once they’re thawed, a lot of water will form. Gently squeeze the fillets to remove the excess water.
2. Add salt and pepper to the flour and mix well. Be sure to season the fillets first with salt so that the pancakes won’t taste bland.
3. Coat the fillets with the prepared flour. Since the flour already contains salt, it will help the seasoning absorb properly.
4. In a bowl, add salt and parsley powder to the eggs and mix well. Using parsley or chopped green onions adds both color and nutrition to the eggs, making it better than just using plain eggs.
5. Now, dip the fillets into the egg mixture and make sure the fillets are fully coated, then fry them.
6. Pour enough oil into the pan and fry the fillets. Be careful not to use too high of heat, as the pancakes could burn. Fry them over medium heat.
7. You’ve now made a soft and tasty pollock pancake. This is a popular dish that many people enjoy. Try making it this way with the right seasoning, and it will be delicious—give it a go!

(reference: https://www.10000recipe.com/recipe/6857012?srsltid=AfmBOop1SEkmSV21An6tD2VtxKBrKCAxQjiptM3XW73-SlQF0ariQjVO)