In our family's dining table, fragrant fried hairtail is a common delicacy. The fried hairtail is crispy outside and tender inside, which is deeply loved by family members. In our family, it often appears that while I am frying hairtail, my children are eating directly beside me.

Hairtail is one of the most common seafood in coastal areas, which is rich in nutrition and protein. Hairtail meat is delicate and delicious, without too many fishbones, and it is especially popular among the public.

There are generally two ways to fry hairtail: one is to fry hairtail directly after treatment, and the other is to fry hairtail after pasting; The taste of hairtail fried by these two methods is slightly different, and the taste of hairtail fried directly is fresher, sweeter and more fragrant. The hairtail fried after hanging paste is crispy outside and tender inside, and the taste is more crisp.

Today, I share the method of frying hairtail at home, so that the fried hairtail is hot, fragrant and crisp, and everyone is rushing to eat it.

Crispy hairtail-pickled first and then pasted, crispy outside and tender inside, with no loss of taste to the chef.

Ingredients: hairtail 1 strip, sweet potato powder, salt and oil.

Step 1: Remove gills and belly of hairtail, clean it, cut off the head and tail, obliquely cut it into fish sections about 2 cm long, add a little salt to marinate for about half an hour, rinse the marinated hairtail again, remove the surface salt, and drain the hairtail section for later use. (

Note: A layer of black film should be cleaned in the belly of fish, which is the main source of fishy smell.

Step 2: Pour the sweet potato powder into the bowl, add appropriate amount of cold water, adjust the sweet potato powder into paste, pour the hairtail pieces, and evenly coat each hairtail with a layer of paste.

Step 3: Pour an appropriate amount of oil into the pot, and the oil temperature is about 60% hot. When bubbling, put in hairtail pieces and fry them until both sides are golden yellow. When the skin is crisp, take out the oil and serve.

Tips for crispy hairtail 1, hairtail will be more tasty after being cut into small pieces and marinated. After being cut into small pieces, it will be easier to be cooked by frying.

2. It should be noted that the time for pickling hairtail should not be too long, about half an hour, and the salt should not be excessive. The purpose of this step is to make the hairtail fried with incense more salty and delicious.

3. Remember to wash the salted hairtail again to remove excess salt on the surface.

4. When frying in the pot, put the hairtail pieces into the pot with chopsticks, and then stir them after the surface of the hairtail is set.