Fried hairtail, just coating it in flour is not enough. The chef will teach you how to coat it in flour. The meat will be tender and the skin will be crispy in a non-stick pan.
Hairtail is one of my favorite fishes. This fish is very tender and has a special fragrance. It's rich, not too many thorns, and very enjoyable to eat. Among the ways to eat hairtail, the most popular are pan-fried hairtail and deep-fried hairtail. If you want something with less oil content, just fry it.
Fried hairtail is more popular especially during the Chinese New Year and festivals. It is fragrant during the frying process, and the whole family rushes to eat it as soon as it comes out of the pan.
When it comes to frying things, they usually have to be coated in some flour. When you fry hairtail, do you habitually coat it in a layer of flour?
But to be honest, the hairtail fish wrapped in flour and fried is not delicious. The skin is soft and soft, and it does not feel crispy on the outside and tender on the inside. It is always easy to stick to the pan. To fry hairtail, just coating it in flour is not enough. If you want it to be golden and crispy, with tender meat and crispy skin, without breaking the skin or sticking to the pan, the chef will teach you the technique of coating it with flour. Try this method.
[Fried Hairtail]
Recipe: Hairtail, green onions and ginger, flour, starch, salt, allspice, salt and pepper, cooking wine
1. Clean the viscera, fish scales and other things of the hairtail, then cut them into small pieces and put Rinse it in clean water and set aside.
2. Cut and wash the hairtail, drain the water, and pour it into a basin for later use. Next, cut some shredded green onion and ginger, put it into the hairtail, and then add an appropriate amount of salt and five-spice powder to the hairtail. , pepper, salt and cooking wine, mix well and then fully marinate, about 20 minutes.
3. While the hairtail is marinating, we prepare a plastic bag, add 2 spoons of starch and 1 spoon of flour into it, mix well and set aside. After the hairtail is marinated, take out the green onion and ginger inside, put it into the prepared powder, seal the bag, and shake it up and down, left and right for a while to ensure that each piece of hairtail is evenly coated with powder.
4. Next, pour oil into the pot. When the oil is hot, put the hairtail fish in one by one and start frying over low heat. After frying until golden brown on both sides, you can take it out of the pan. There is no need to re-fry this. After serving, control the oil content. When eating, you can also add chili powder, cumin powder and other things according to your personal taste to make it more delicious.
Tips:
When frying hairtail, just coating it in flour is not enough. It will not be crispy enough and it will stick to the pan easily. Remember to use this method taught by the chef. In addition to flour, we also need to add starch, and the ratio of starch to flour is 2:1.
