When frying hairtail in winter, don’t hang on to the batter, simply dip it in and it will crisp up until it falls apart.
In the north, fried hairtail is a delicacy often eaten in winter, especially during the New Year and festivals. In our hometown, we have the custom of frying hairtail, so it is a common dish on the table in winter. Meat dishes. When frying hairtail, many people are accustomed to frying it with batter. The fried hairtail is prone to a problem, that is, it is hard on the outside but fishy on the inside. The whole hairtail feels a bit sticky and the texture is not crispy enough.
In fact, when frying hairtail, you only need to add one ingredient, dip it in the pan and fry it, so that it can be covered with a thin layer of batter, and it is not too thick. The hairtail that comes out is crispy on the outside and tender on the inside. Today I will share with you how to make this delicious pan-fried hairtail and explain the detailed cooking steps. If you want to eat it, try it!
Ingredients preparation
Hairtail, flour, salt, cooking wine, vegetable oil.
Cooking steps
① When buying hairtail, you can directly ask the merchant to cut it into sections, about two to three centimeters in length, so that you don’t have to come back to do it again. Just remove the internal organs, rinse them and put them in a basin.
② Pour cooking wine into the hairtail, then sprinkle with salt, stir well and marinate for an hour. After marinating, the hairtail will become very tasty and taste better.
③ Prepare a plate, put a handful of flour in it, take the hairtail fish out after it is marinated, dip it directly in the flour, and dip a thin layer of flour on both sides pink.
④ Pour vegetable oil into the pot, heat the oil until it is 50% hot, then reduce the heat to the minimum, then put the hairtail dipped in flour into the pot and fry, keeping the heat low and slow. Slowly fry, don't flip it back and forth during the frying process, fry one side until it becomes firm and golden, then flip it over to fry the other side. Keep the other side low and fry slowly until the other side is also fried. Very bright and crispy.
⑤ When both sides are very golden and crispy, it is ready. At this time, you can take out the hairtail and let it cool down and it will become crispier. In this way, a hairtail that is crispy on the outside and tender on the inside is ready. Eat it It tastes crispy and delicious, and the batter is a thin layer, not thick at all. If you like it, you can try it this way!
Cooking Tips
⒈ Hairtail itself has a certain fishy smell, so if you want the fried hairtail to be delicious, you must remove its fishy smell in advance and add cooking wine It is a good way to remove the fishy smell, so when marinating the hairtail fish, you can pour in cooking wine and stir it, so that each piece of hairtail fish is dipped in the cooking wine. This can absorb the flavor and remove the fishy smell and odor of the hairtail fish, and it will be better when fried. tasty.
⒉When frying hairtail, you do not need to add water to the flour to make a batter, and then hang it on the hairtail. This will easily lead to a thick batter, which will not be easy to fry through when frying the hairtail, and will give the hairtail a fishy smell. It's all wrapped inside, but it doesn't taste good, so just dip it in dry flour on both sides. If you cook it like this, the hairtail will be crispy and delicious. The thin layer of batter on the outside is especially delicious, crispy and delicious. .