Crispy Pan-Fried Cod Jeon

1. Pat the cod fillets very dry with paper towels. Slice the fillets into 1-inch thick pieces, then season lightly with salt and pepper. 2. Prepare three shallow dishes: one with flour, one with beaten eggs. Lightly dredge each piece of cod in flour, shaking off any excess. 3. Dip the floured cod into the beaten egg, coating evenly. 4. Heat vegetable oil in a large non-stick skillet over medium heat. Fry the cod pieces in batches, without overcrowding the pan. 5. Cook for 2-3 minutes per side, or until golden brown and cooked through. The fish should flake easily. 6. Remove from skillet and place on a plate lined with paper towels to drain excess oil. Serve immediately, garnished with green onion if desired. 7. Prepare a simple dipping sauce by combining soy sauce, rice vinegar, and sesame seeds. Serve alongside the cod jeon.