Fried saury

The ingredients used are hairtail (saury), eggs, flour, onion, ginger and pepper; Refined salt and cooking wine

step

Step 1: Select hairtail with compact meat and bright appearance, remove internal organs and wash it, then cut it into sections and drain it for later use.

Step 2: Shred onion and ginger for later use.

Step 3: Put hairtail into the pot, add cooking wine, refined salt, pepper and shredded onion and ginger, and stir well.

Step 4: Beat in an egg,

Add proper amount of flour and mix well. Make the fish pieces evenly hung with custard. Marinate for an hour.

Step 5: Before cooking, shred the onion, ginger and pepper, and put the pickled hairtail into the plate.

Step 6: Heat a little oil in the pot, and put it into the hairtail section when the oil temperature is 60%. After the outer side is set, fry it with low fire and turn it over repeatedly to make the hairtail section evenly heated. Fry until golden brown on both sides, plate and dip in salt and pepper. The delicious fried swordfish is ready.

Personal experience:

1, high oil temperature pot, can instantly shape hairtail to be released, so as to achieve the purpose of non-stick pot.

2. After external shaping, turn to medium and small fire for frying. Deep-fry the hairtail surface at high temperature and the hairtail interior at low temperature.

3. Wrapping the egg paste before frying the fish can make the hairtail section have a crispy flavor, and can also be used as a heat preservation material to protect the fresh and tender fish.

Fried hairtail, some wrapped in starch, some wrapped in flour, is actually not delicious, teach you the most fragrant way. This fried swordfish is ready. You can hang the whole egg paste, and it won't stick to the pot with any pot. Crispy fish is tender and really satisfying.