The appearance of hairtail fish is not fat like ordinary fish, but slender and shaped like a belt. Although it looks strange, it is still plump and delicious. My favorite way to cook hairtail is to fry it. The fried hairtail is not only golden and crispy, but also feels crispy on the outside and tender on the inside when you take a bite.

When frying hairtail, many people like to coat the surface with flour and starch. However, the taste of hairtail fried in this way is still relatively simple and not so delicious. Today I’m going to talk to you about how to fry more delicious hairtail.

Step 1: Wash the purchased hairtail fish and cut it into suitable sizes. Remember to remove all the internal organs and black membrane of the fish. Then put the cleaned hairtail into a clean container and add the prepared seasonings, which can include the following seasonings, thirteen spices, salt, white sugar, chicken powder, ginger slices and cooking wine. Generally speaking, marinating for about 2 hours is the best choice.

Step 2: Prepare another clean, water-free and oil-free bowl. At this time, you can add eggs, flour, and baking powder. Pour in a small amount of water and stir all the ingredients into a thin batter. Adding eggs will make the hairtail fish taste smoother and more tender. Put the marinated hairtail fish segments into the batter and coat the surface with a thin layer of batter.

Step 3: Pour an appropriate amount of cooking oil into the pan, wait until small bubbles appear in the oil pan, then gently put the processed hairtail segments into the oil pan. However, it should be noted that when the surface of the fried hairtail is slightly browned, you can remove the oil and heat the oil pan again until a small amount of smoke comes out of the surface of the pan. You can gently put the dried hairtail into the oil pan and fry it a second time. The frying time this time does not need to be that long. Generally speaking, after frying for about a minute, the hairtail will appear golden on both sides, and you can remove it to control the oil. When the oil content is almost dry, you can take out a good-looking plate, and then just arrange the fried hairtail segments on the plate.