How to fry hairtail fish to be delicious and not greasy?

There are generally two ways to fry the hairtail: one is to fry the hairtail directly in the pot after processing, and the other is to fry the hairtail after hanging the batter; The taste of the hairtail fried by these two methods is slightly different, and the taste of the hairtail fried directly is more fresh and sweet, and the taste is burnt and fragrant; The hairtail that is fried after hanging the batter is crispy on the outside and tender on the inside, and the taste is more crispy. The marinated hairtail is coated with a thin layer of dry flour.

Pour oil into a pan, heat the oil to 5 levels, add the hairtail and fry it. After the hairtail is set, turn it over and fry it. Fry the hairtail over medium-low heat until golden brown on both sides, remove and put on a plate.

Put the hairtail into a basin, add an appropriate amount of salt, cooking wine, Sichuan pepper powder, sugar, oyster sauce and stir well, then add shredded ginger, green onions, coriander, grasp well with your hands, cover with plastic wrap and marinate for 2 hours. In a large bowl of hairtail, pour in shredded ginger, garlic, onion, millet pepper and green onion, add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 teaspoons of salt, appropriate amount of black pepper, stir well, and marinate for about 15 minutes. After the hairtail is marinated for 15 minutes, pick out the ginger shreds and green onions, add starch and mix well, so that there is a layer of starch evenly on the surface of the hairtail.

Heat the oil, put the ginger slices and green onions, fry the fragrance over low heat, remove the belly of the hairtail, remove the internal organs, use a knife, gently scrape off the black film inside the fish's belly, and then scrape off the silver film on the surface. (This step seems simple, the fishy smell on the film is very strong, if you don't scrape off the film, the fishy smell is very strong in the end) try to choose a non-stick pan, non-stick pan fried fish is very convenient. Pour an appropriate amount of oil into a pan, heat the oil and reduce the heat.

The hairtail should be fried slowly over low heat, and it is easy to paste and break when the fire is large. Fry the hairtail on both sides with a small flame until golden brown, and it's done.

When you buy the hairtail, ask the seller to help clean it up, and then cut it into pieces for later use, wash and dry it with kitchen paper before using it (don't remove the silver scales on the outside!). Otherwise, a lot of nutrients will be destroyed, but the black film inside must be removed, otherwise there will be a fishy smell).If there is too much dry-fried hairtail, you must remember to remove the oil residue and replace the cooking oil in time, as the oil residue will affect the taste of the dry-fried hairtail.

The hairtail needs to be coated with a layer of starch and slowly fried in an oil pan over low heat until golden brown, so that it will be delicious and not greasy.

First of all, the hairtail is cleaned and marinated, wrapped in egg liquid and flour and fried in a pan, fried for the first time, and then fried for the second time.

Add starch and fry it together, so that the hairtail will taste more fragrant and crispy.

We wrap the marinated hairtail in a layer of flour and fry it in a pan until it is golden brown and cooked on both sides, and the hairtail that comes out of this way is particularly delicious and not greasy.

The first step is to clean the hairtail first, the head of the general hairtail is not edible, then first remove the hairtail head, and then after cleaning, make it into four or five centimeters long segments. Put it in a basin, add some cooking wine, salt and monosodium glutamate, marinate it slightly, and put some ginger and green onions, so that you can get rid of the fishy smell of the hairtail.

The second point is that after marinating for half an hour, press the excess water in it to him, control it a little, and then add some flour to the basin and stir it, so that basically every piece of hairtail is coated with flour.

Generally, it is best not to shoot the starch, because the starch particles are relatively fine, and it is easy to paste the pot when frying, and it is easy to make the fish stick together, which is to shoot some dry flour, so that there will be no such phenomenon, so we must shoot the dry flour and then fry the hairtail.

The third step is to ensure that each piece of fish is stuck with flour, that is, prepare a pot and pour more oil into the pot, and when the oil temperature is about eighty percent hot, we can put the fish segments of the flour we have previously slapped into the pot one by one and start frying, then the fire must be sufficient when frying, if the fire is not enough, the fish will be fried, it will absorb oil specially, and it will not fry very dry. If the fire is sufficient when frying, it will make the outer skin of the hairtail quickly tighten, so that the moisture in the fish will not be evaporated a lot, and the meat will naturally be delicious.

The fourth step is when we see that the skin of the hairtail is slightly browned, and it is more stereotyped, that is, when we touch it with chopsticks, it is a little harder, then we can fish this out.

The fifth step is to take the fish out before, that is, the fish that has just been fried before, after controlling the oil, increase the oil temperature in the pot a little, and then put these fish in and fry it again, after doing so, it is crispy and crispy, and the fish meat inside is also very tender.

The point is that before patting the flour, we must clean the water in the basin, so that we will not put too much flour in it, otherwise it will become a batter, and it will not be delicious if it is fried.

Another is to fry the hairtail, in addition, you can also use egg water flour to use these, and then after wrapping a little flour on the fish, you can hang the batter and then fry, which is actually quite delicious, but this method is easy to lock the fishy smell of the fish inside, not delicious, so the general prefer to directly pat a little dry flour, and then dry frying.

The hairtail is first marinated to remove the fishy smell, and then it is fried in dry flour to make the fried hairtail crispy and odorless. The specific steps are as follows:

Ingredients: 600 grams of hairtail.

Excipients: 1 star anise, 3 grams of Sichuan pepper, 10 ml of high liquor, 10 grams of green onion, 500 grams of sesame oil, 4 grams of salt, 5 grams of garlic, 10 grams of ginger.

1. Cut the fish into sections for later use.

2. Prepare green onions, ginger, garlic slices, peppercorns and spices.

3. Pour the condiments you just cut over the hairtail.

4. Add an appropriate amount of salt, as shown in the figure below.

5. Add an appropriate amount of two pots, stir evenly with chopsticks and marinate for more than 2 hours, stirring several times during the period.

6. Heat a cast iron pot and add sesame oil.

7. Remove the condiments from the marinated hairtail and dip it in flour.

8. Put it into the cast iron pot and fry it one by one.

9. You can see the golden color on both sides of the hairtail.

10. Serve on a plate.

[Precautions].Be sure to use dry flour, otherwise the fried hairtail will be softer and will not have a crispy texture.

The most important thing to fry hairtail is to coat it in flour and egg whites, marinate it for half an hour, and then fry it twice before it is crispy and delicious.

The fried hairtail is crispy on the outside and tender on the inside, but if novices don't master the skills, it's easy to fry the outside and the inside is not cooked.

01 First of all, clean the hairtail, cut it into suitable sized pieces, and use kitchen paper to absorb the excess water, being careful not to break the skin in the process.

02 Then put the cut hairtail into a bowl, add cooking wine, ginger slices, light soy sauce, salt, chopped green onion, put it in the bowl and stir well, marinate the hairtail for half an hour.

03 The most important step, boil the oil in the pot, when the oil temperature is hot, wrap the hairtail in flour and egg whites and slowly fry it, fry it until it changes color and light yellow, take it out and drain it, wait for a while and wait for the hairtail to cool down, and then fry it again in the pot, this time to fry it thoroughly. In this way, the fried hairtail can be crispy on the outside and tender on the inside, crispy and delicious without fishy.