Children's favorite food is hairtail, which is cheaper in seafood, so I often buy it. Hairtail tastes pink and tender with few fishbones, which is most suitable for children to choose hairtail. We all know that fish is nutritious, but sometimes it is just not good at cooking fish. Because the fishy smell of fish is heavy, it is troublesome to handle, such as hairtail, which is used for braising. Children don't like eating, but they like to eat fried hairtail.

Fried hairtail is really delicious, crispy outside and tender inside, but it is always not delicious at first. The fried hairtail needs to be covered with paste, so should it be starch or flour? I have read many recipes, some with starch and some with flour, but nothing tastes better than what is cooked in restaurants. Once the chef told me: in fact, you all did something wrong. It's strange that it can be delicious.

Fried hairtail can't use starch or flour, but a batter made of starch and flour. Hairtail fried with flour alone is not crisp enough, and hairtail fried with starch alone is not crisp enough, so hairtail fried together is very crisp. Here's how to fry hairtail. Let's take a look together ~

Fried hairtail

Ingredients: fresh hairtail, flour, starch, salt, cooking wine, soy sauce, ginger, pepper and cooking oil.

Practice: clean hairtail first, then cut it into sections, drain the water, add cooking wine, salt and pepper, soy sauce and shredded ginger, grab it evenly, and marinate it for a while to taste and remove the fishy smell.

Then mix flour and starch 1: 1, and add appropriate amount of water to make a batter, not too thin, so that hairtail can just hang the batter.

Then heat the oil in the pot, not too much oil, and then fry the hairtail, with less oil. We can fry one side first and then the other side, so we don't need to use oil. Deep-fry until both sides are golden and crisp, and then take out the oil.

Fried hairtail is delicious only when it is crispy outside and tender inside. When buying hairtail, choose hairtail with thick meat, which is suitable for frying. So the next time you fry hairtail, you should learn to use flour and starch together according to the ratio of 1: 1, so that the fried hairtail is delicious.