Fried hairtail, don’t use eggs to make the batter, just 2 things, the hairtail is golden, crispy and fragrant
Hairtail meat has many thorns and less thorns, and is delicious. Many friends buy it and like to make fried hairtail. This method is indeed delicious, but after High-temperature frying results in a large loss of nutrients and strong oil absorption. If you eat too much, you will easily get tired and put a heavy burden on your gastrointestinal tract.
So in our house, what I often make and eat is this fried hairtail, which is less oily and not greasy. The fried hairtail is also golden and crispy, salty and delicious, and has better food value.
It is not difficult to make fried hairtail, but many people make the mistake of using eggs to mix the batter. In this way, the fried hairtail is not crispy enough, and the skin will become soft after cooling. Below, I will share with you the correct and delicious way to make it. You only need 2 things. The fried hairtail is crispy on the outside and tender on the inside, not oily or fishy, fragrant and delicious.
How to fry hairtail:
There are tips when buying hairtail. You should look for bright ones, the surface should be complete, and the ice layer should be thin. On the contrary, hairtail is generally not too fresh, so it is recommended not to buy it.
Process the hairtail you bought, remove the head and tail, open the belly, dig out the internal organs, and the black membrane. This is gall, be sure to remove it, otherwise it will taste very bitter.
Rinse the hairtail with water and cut into sections. Peel the green onion and cut into shreds. Peel and cut the ginger into shreds. Put the hairtail, shredded green onion and shredded ginger in a large bowl, pour in an appropriate amount of cooking wine and salt and stir evenly.
It’s hot in summer and it’s easy to get sour and go bad. You can cover a large bowl with a layer of plastic wrap and put it in the refrigerator to marinate for about 3 hours. The hairtail fish will be marinated and delicious, and it can still stay fresh.
Prepare a clean plate, pour an appropriate amount of flour and starch, the ratio is one to one, and mix evenly. These are two alternatives that can be used in place of egg batter.
Use dry powder mixed with flour and starch to fry the hairtail. The fried hairtail will be crispy and not greasy, which is much more delicious than deep-frying. After the hairtail fish is marinated, discard the shredded green onion and ginger.
Put the hairtail into the dry powder and roll it a few times to ensure that it is evenly coated. Pour a little more cooking oil into the wok and heat it up, then put the hairtail in and fry slowly over low heat until the hairtail becomes charred. If it turns yellow, it is ready to be taken out and eaten.
