As we all know, hairtail meat is relatively tender and has many thorns. Fish is rich in protein and vitamins, and it is very convenient to handle hairtail. It is enough to clean the hairtail without scaling.

Fried hairtail is a dish that many people like very much. After frying, the surface of the hairtail fish is crispy, and the fish inside is tender, smooth, salty and delicious. Great for eating or drinking.

There are two things to pay attention to when frying hairtail: the fish is delicious and the skin is intact. During the cooking process, as long as you pay attention to these two points, you can easily cook a plate of fried hairtail with good color and aroma.

When frying hairtail, first cut the hairtail into 5 cm pieces, then add a little salt, be sure to add cooking wine to refresh, then add a little white pepper and ginger slices to remove the fishy smell, and marinate for half an hour.

Remember, don’t cook it directly after marinating. Be sure to follow these steps. The fried hairtail will be crispy on the outside and tender on the inside, will not stick to the pan, and will not have a fishy smell. And it won't dry out or harden even after cooling.

When frying hairtail, be sure to wrap it with a thin layer of starch, but don’t wrap it too thickly. If it is too thick, the skin will not taste good and will not be crispy. There is also the most important step. Remember, when frying hairtail, you must fry it slowly over low heat. If the oil temperature is too high when frying the fish, the skin will fry out the moment it leaves the fish. Not only does it look bad, it also It will also affect the taste of the fish. When the oil is not too hot, put the hairtail in it and fry slowly over low heat. Don't turn the fish in a hurry. Wait until the fish's fixed shape is completely hard before turning the fish. Turn the fish slowly and don't turn the skin. The fried hairtail is crispy on the outside and tender on the inside, and tastes great.

Fried hairtail:

1. When choosing hairtail, try to choose chilled hairtail instead of frozen hairtail. Frozen hairtail meat is tighter, more elastic and tastes better.

2. Clean the hairtail and remove the internal organs, especially the black membrane in the abdominal cavity of the hairtail, which must be thoroughly cleaned. This way the fried hairtail will not have a fishy smell. Cut the washed hairtail into small pieces, pinch it slightly with your hands to control the moisture, sprinkle with a little salt, rice wine, and five-spice powder, mix well, and leave it overnight. This step is crucial. Marinate it overnight and the hairtail will be able to taste the flavor. More importantly, it can dry the moisture on the surface of the hairtail, so that the hairtail can be completely fried without covering the surface with flour. If there is still a lot of moisture on the surface of the hairtail after it has been dried overnight, use kitchen paper to absorb it again.

3. Start the oil pan and pour a little more oil. After the oil is warm, put the hairtail fish into the pot one by one without dumping them all.

4. Fry the hairtail slowly over medium heat, do not turn it over, fry for about 1-2 minutes, wait until one side is slightly charred, then use chopsticks to turn it over and fry the other side.

5. Turn the fish about 2-3 times during the entire frying process. Never turn over frequently. Wait until the hairtail is browned on both sides. 6. Simply fried hairtail is enough. After boiling, you can sprinkle some seasonings according to your preference, such as salt and pepper powder, chili powder, five-spice powder, etc.

The key to this kind of fried hairtail is to marinate it overnight and then cook it. This not only makes the fish taste special, but also helps the hairtail to dry. There is moisture on the surface and the skin is dry after the hairtail is put into the pot. can remain intact.

As long as you master this key point, you can easily fry a plate of crispy fried hairtail!

If you have any good suggestions, you can also share them in the comments.