The batter for fried hairtail can be mixed with flour and eggs at a ratio of 1:1.

Fried hairtail has delicate meat and crispy skin. The batter is very important and is the key to the crispiness of fried hairtail. The simplest batter preparation is to mix flour and eggs at a ratio of 1:1, add an appropriate amount of water, and stir evenly. The batter mixture should not be too thin. The batter will not hold the hairtail and will not produce a crispy and fragrant skin. If it is too sticky, the hairtail will not be cooked and the skin will be easily burnt.

The batter is made of flour and eggs. If there is no flour, you can use starch. Just stir in one direction until there are no particles. The hairtail should be marinated for 2 hours before frying. The time should not be too short, otherwise it will not be marinated and flavorful. If it is frozen hairtail, do not heat it to thaw. It is best to thaw it at room temperature, otherwise it will affect the taste.

Tips for buying hairtails

1. There are two types of hairtails on the market, one is black-eyed hairtail and the other is yellow-eyed hairtail. The meat of black-eyed hairtail is firm and tender and has a light fishy smell, while the meat of yellow-eyed hairtail is relatively rough and has a strong fishy smell, so when buying hairtail, try to choose black-eyed hairtail.

2. Hairtail has a silver film on its body. The silver film on the surface of fresh hairtail is relatively complete and looks very shiny. Touch the silver film with your hands and it will not fall off easily. On the contrary, if the hairtail is not fresh enough, the integrity and gloss of the silver film will not be very good, and the silver film will fall off easily when touched with hands.