How to make dry-fried hairtail

Step 1: Cut the hairtail into small sections of the same length with a knife, wash it and cut off the dorsal fin. This way you don't have to worry about the dorsal fin being fried to a crisp when frying the fish later, and you also have to spit it out when you eat the fish without cutting it off, right?

Tip: Tips for choosing hairtail. If possible, choose the wider part of the hairtail to be more delicious, and the thickness and width of the middle section are more consistent, making it easier to handle. A uniform silvery white or off-white color on the surface of the hairtail means it is very fresh, and the belly of the fish should not become soft or cracked.

Step 2: Coat the processed hairtail with a thin layer of flour, so that the flour will absorb some of the moisture of the hairtail and stick firmly to the surface of the hairtail segments, which can be used during frying Make the fried hairtail more crispy without making it too mushy.

Tip: Why flour and not batter? Because more batter is used for coating, although the batter turns golden and crispy when deep-fried, the hairtail itself is soft and does not taste good. If you put the hairtail directly into the oil pan and fry it, the hairtail will quickly burn or stick to the pan, making the operation difficult.

Step 3: When the pan is hot and the oil is hot, add the hairtail segments that have been previously coated in flour. At this time, be careful not to add too much oil. When one side of the hairtail segments is fried until golden, flip to the other side. Just fry it on one side. When both sides are fried to golden brown, take out the hairtail segments, sprinkle a little salt and pepper on top and eat.

Have you noticed that this fried hairtail dish is sprinkled with salt and pepper at the end, instead of marinating it with salt and other seasonings before frying it? What are the benefits of this method?

First of all, it takes a long time to marinate the hairtail to get the flavor. The fastest it can take is half an hour. Modern people live at such a fast pace that they may have forgotten to fry the hairtail in half an hour. Bar.

Secondly, fried hairtail is not pickled to make it taste better. After frying, it is sprinkled with salt and pepper. It is the best companion for fried food. It is not suitable to use it to enhance the deliciousness.