Hairtail can be fried with bread crumbs. Actually, you can fry bread crumbs or steamed bread. The purpose is to prevent the oil temperature from collapsing when frying, and the fried fish tastes good, and it will be tender outside. Hairtail is also called saury, nepotism, fat belt, oil belt, hairtail and so on, which is fierce. Hairtail is flat as a ribbon, silvery gray, with light gray dorsal fin and pectoral fin with tiny spots, and its tail is black, with a big mouth at the tip of the hairtail, which gradually tapers to the tail, and its height is twice as long as its head, with a total length of about 1 m..

Hairtail is mainly distributed in the western Pacific Ocean and Indian Ocean, and distributed in the Yellow Sea, the East China Sea and the Bohai Sea in China all the way to the South China Sea. It is also known as the four major seafood in China with large yellow croaker, small yellow croaker and squid.

Hairtail has free spines in its abdomen. When swimming, it swims upward by swinging its body without paddling with fins. It preys on shrimp, squid and other small fish and is a migratory fish.

Hairtail is very varied and gluttonous, and sometimes it eats the same kind of food. There is a habit of moving vertically day and night. During the day, the group inhabits the middle and lower layers of the ocean and moves on the surface of the sea at night.

Detailed production course of fried hairtail

The first step: firstly, clean the chilled hairtail with water, then clean the internal organs of hairtail, change the knife to cut the head, tail and fins of hairtail, and wash the processed hairtail with clear water again for later use.

Step 2, put the cleaned hairtail on the chopping board and cut it into hairtail pieces with uniform length for later use. Then prepare a little onion ginger, peel it and cut it into onion ginger slices for later use.

Step 3: Put the sliced hairtail into a pot, add the sliced onion and ginger, add a little cooking wine, salt, pepper and pepper, and mix them together to marinate evenly 10 minute. After pickling, hairtail can not only remove the fishy smell, but also make hairtail more tasty.

Step four, prepare a clean small bowl, beat in two eggs, and use chopsticks to stir up the egg liquid for later use. Then prepare two flat plates, one with a little dry starch and the other with a proper amount of bread crumbs.

Step 5, wrap the surface of the pickled hairtail piece with a layer of dry starch, then dip it in a layer of egg liquid, and finally wrap it with a layer of bread crumbs.

Step 6, pour an appropriate amount of cooking oil into the pan, and when the oil temperature reaches 60%, put the hairtail pieces wrapped in bread crumbs into the pan for frying. In the process of frying hairtail, medium and small fire is used to fry hairtail, and oil control is taken out when the surface of hairtail is fried and colored.

Then, when the oil temperature in the pot is raised to 70% again, put the hairtail pieces into the pot and fry them again until they are golden on both sides. Finally, take out the fried hairtail pieces, control the oil and serve them on a plate.

Don't hang flour paste when frying hairtail, you can use bread crumbs instead of flour paste, and wrap the hairtail fried with bread crumbs, which not only looks appetizing in golden color, but also tastes crisp and delicious.

Matters needing attention in frying hairtail

1, the silver substance on the surface of hairtail is fishy, and it can be removed without fishy smell, but it is best not to go if it is not afraid of fishy smell, because this silver substance has high nutritional value.

2. When frying hairtail, wrapping the egg liquid can make the skin more crisp and keep the fish fresh and tender.