If the fried hairtail does not stick to the pan or peel, it needs to be mixed with powder. The specific steps are as follows:

1. Add three spoonfuls of starch and two spoonfuls of glutinous rice flour into the bowl, stir well, and then put hairtail directly into it for powder coating.

Note: knock off the excess starch and let it stand for about 2 minutes, so that the starch can completely absorb water and firmly stick to the surface of hairtail.

2. Heat the oil in the pot to 40% over high fire, and then add hairtail.

Note: After the fish enters the pot, try not to flip it quickly, but stick it on the bottom of the pot to shape it slightly.

3. Then fry the hairtail until golden on both sides, remove and drain the oil.

Note: when frying, gently flip hairtail with long chopsticks to prevent hairtail from sticking to the bottom of the pot. Do not use a spatula, because it is easy to damage the skin of hairtail.

The above is Bian Xiao's sharing, and I hope it will help everyone.