Hairtail is a very popular marine fish. Although it is difficult to buy hairtail that has just been salvaged, it is refrigerated or frozen, but many people still like to eat it. Fried hairtail is the most popular, and one can't eat too much. I also like to make fried hairtail. I have mastered the right method and cooking is very easy. When I cooked it, it was crispy outside and tender inside, and there was no fishy smell. My family especially likes it.
Fried hairtail is very delicate. If you don't pay attention to some small details, the taste will be poor and even fishy. For example, how to remove fishy smell and what powder to use should be paid attention to. On the question of what kind of flour to use, some people use starch and others use flour. What powder is best? Fried hairtail is very important for "powder"!
Let me share with you my experience in frying hairtail and teach you the correct method. Hairtail is crisp, fragrant and tasteless, which can be divided into three aspects.
First: let's see how to get rid of fishy smell first.
1. Wash hairtail first. When someone handles hairtail, they just remove the internal organs and rinse them clean. This is not right. There are two details that I didn't notice. The hairtail has a strong smell. These two places are the fin and the black membrane. Some people find that it is clearly cleaned, and the following steps are well operated. Why is it still tricky? That is, the fins and the black film are not removed. They are the source of fishy smell and must be removed, otherwise they will not only smell fishy, but also have bitterness.
Cut off the fins with kitchen scissors when processing. When dealing with internal organs, gently scrape off the black film, but don't damage the fish.
2. Chop hairtail into small pieces and marinate it with some marinade for a period of time, which can remove fishy smell, increase fragrance and taste.
Second: look at what kind of "powder" to use.
Fried hairtail can be wrapped in batter or directly powdered, which tastes different. If you wrap the batter, the outer layer is slightly thicker, and if you pat the powder, there is only a thin layer. It depends on which way you like to eat.
If you like to wrap the batter, it is recommended to use both flour and starch in a ratio of one to one, so that the batter will be more brittle when frying hairtail.
If you like to shoot dry powder directly, it is recommended to use starch. The outer part of the starch-fried hairtail tastes more crisp and will not dry hard.
After the hairtail is salted, first pick up a piece and wrap it in egg liquid, then wrap it in starch, then evenly coat it with powder, and then fry it in the oil pan.
Third: learn to control the oil temperature.
First of all, the oil temperature should not be too low or too high when the hairtail is put into the pot, and it is most suitable to heat it to 60% to 70%, so that the hairtail can be quickly shaped and floated quickly after being put into the pot.
Secondly, when you put hairtail in the pot, you can't keep burning, but change it to medium and small fire, so as not to fry hairtail.
In addition, after the hairtail is fried, it should be taken out and fried again. After frying, hairtail tastes crisper. When frying again, remember two points: first, the oil temperature should be high, second, it should be fast and the time should be short, and it should be controlled at 20 seconds.
Keep the above three points in mind, make hairtail crispy outside and tender inside, and quickly compare what you have done wrong. For example, some friends clearly used the right powder, but it still didn't taste good. Maybe the oil temperature was not well controlled, and the hairtail was fried, which was not crisp or greasy.
In addition, hairtail should also be chosen. The fresher hairtail tastes better, so buying hairtail should not only be cheap, but also depend on the quality.