How do you make fried hairtail to make the fried hairtail golden and crispy?

I believe that when you usually cook fish and meat ingredients at home, deep frying is often the most commonly used cooking method. Especially some seafood products, such as fried hairtail, are indeed quite delicious, but at the same time, some people do not have a good way to fry the hairtail, resulting in the fried hairtail not only broken skin, but also the fishy smell is heavier, so today I will briefly introduce to you, a family version of the fried hairtail method.

Some of the raw materials needed to fry hairtail are hairtail, ginger onion, lemon juice, salt, cooking wine, cooking oil, starch and so on.

We remove the internal organs of the hairtail, then change the knife into small sections of about 5 cm in length, clean it, drain the water and set aside, pour the hairtail into a container, add an appropriate amount of salt, cooking wine, onion ginger slices, lemon juice for a simple marinade, this step is to better remove the fishy smell of the hairtail.

Marinate the hairtail for about half an hour, then remove it from the water and drain the water, then prepare a basin with an appropriate amount of starch, and evenly coat the hairtail with a thin layer of starch and set it aside for later use.

Add a sufficient amount of cooking oil to heat in an oil pan, wait for the oil temperature to go up to seven or eight percent hot, and then adjust it to medium heat, and put the starchy hairtail section into the oil pan for frying, after putting all the hairtail sections into the oil pot, you can turn it carefully from time to time, so that the hairtail can be evenly heated in the frying process, and the hairtail can be fried to a golden brown state to remove the oil, and the taste of the hairtail fish is more crispy. We can also put the hairtail into the oil pan again, and fry it at high temperature for a while to achieve the desired effect.

The above is the home version of the fried hairtail fish, so that the fried hairtail is crispy on the outside and tender on the inside, which can not only better remove the fishy smell, but also maintain its umami.

If you want to fry the hairtail with a golden brown and crispy texture, you can coat the hairtail with a layer of starch and then fry it in a pan to give it a very crispy crust.

When frying the hairtail, you can wash the hairtail first, and then coat it with a layer of starch, so that the fried hairtail is golden and crispy, and very delicate and juicy.

I think you should wrap the hairtail in a layer of flour and fry it over low heat so that it will be golden brown.

If you want to make a fried hairtail that is charred on the outside and tender on the inside, you must control the freshness of the hairtail and the oil temperature.

As we all know, whether a dish is good or not depends on whether its raw materials are fresh or whether the quality has reached a high level, if you want to make the dish more delicious, you must look at the freshness of the ingredients, even if the chef is very skilled, he will feel powerless in the face of rotten ingredients. Therefore, when choosing a hairtail, you must see whether the hairtail is fresh, even if it is frozen, it doesn't matter, because the meat quality of the hairtail itself is very tender, and you must not choose the hairtail that has been thawed repeatedly, because such a hairtail is not fresh at all, and the taste is also very bad.

The second is to look at the method we use when frying the hairtail, we must not put the fresh hairtail in the oil pan when the oil temperature is particularly high, because the fresh fish will be very easy to burn when it encounters a particularly high temperature of oil, which not only does not achieve a crispy effect on the outside and tender on the inside, but also may make the taste of the hairtail very bitter. The best oil temperature and frying method is to fry the hairtail when the oil temperature is less than 100 degrees, turn on a low heat, put the fresh hairtail fish into the oil pan for frying, in the process of slowly frying to a low heat, the fish skin will slowly become very crispy, and when the fish skin turns golden brown, take out the hairtail, after fishing, control the dry oil and wait for cooling.

After the fish has completely cooled down, we will raise the oil temperature again, at this time the oil temperature can become a little higher, and then we put the hairtail down and fry it again, then in this complex process, the tender juice of the hairtail will be locked in the fish, and the outer skin will become more crispy, not easy to become soft when it encounters air, and it tastes like a crispy outside and tender inside.

In this way, the deep-fried hairtail is very delicious whether you eat it directly, use sweet and sour or braised methods.

Wrap it in a layer of starch in advance, then add some breadcrumbs, also pay attention to the oil temperature, and also add some salt to the dough.

When we fry the hairtail, we can wrap it with a layer of starch or a layer of breadcrumbs, and then we must fry the hairtail over low heat, control the heat, and take it out when the hairtail changes color.

First of all, the hairtail is completely cleaned and cut into suitable sections, then the hairtail is put in the hot oil, and then it needs to be fried again, and then the oil temperature must reach about 220 degrees.

The method of frying the hairtail is as follows:Ingredients: 2 hairtails, appropriate amount of flour.

Excipients: appropriate amount of Sichuan pepper, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of blended oil.

1. Prepare the required ingredients.

2. Remove the head and tail of the hairtail and remove the internal organs, clean and cut into sections, add an appropriate amount of salt, pepper, ginger slices, and cooking wine to marinate for about half an hour.

3. Add an appropriate amount of water to the flour to make a batter.

4. Pour oil into the pot and boil the oil until it is six or seven hot.

5. Hold the hairtail with chopsticks and stick the batter on the front and back.

6. Put in the hairtail segments, wait for the batter to set and then turn over.

7. Put the hairtail fish in batches and fry it together, and it is ready when it is golden brown on both sides.

1. If you want to fry the hairtail fish crispy, there are three key points, one is the batter, the second is the oil temperature, and the third is to fry it twice.

1.When the fried hairtail is coated in the batter, be careful not to wrap the batter too thickly, otherwise the batter will absorb too much oil and it will not be crispy. If the surface of the hairtail is relatively wet, you can directly coat it with a layer of dry low-gluten flour, or first coat it with a layer of egg wash and then dry flour, although the dry flour will make the oil cloudy when it falls in the oil pan, but it will be more crispy, and the puff pastry will not be soft when it is cooled.

2.The oil temperature of fried hairtail must be high, and the hairtail will not be very crispy if the oil temperature is too low.

3.To make the hairtail crispy, many chefs fry it twice, the first time the fish is cooked and the second time the dough is crispy.

2 can be, these two methods have their own advantages and disadvantages, it is recommended to choose according to personal preferences, and there is also a trick: dry hairtail wrapped in batter, wet hairtail wrapped in dry powder.

If you use dry flour alone, the fried hairtail dough is very crispy, but sometimes it is easy to fall into the oil pan because the dry flour is not sticky enough, and the oil becomes cloudy. Therefore, it is best to coat the surface of the hairtail with a layer of egg wash and then coat it with dry powder.

If the batter is not grasped well, it is easy to be thickened, the batter absorbs oil, and it will taste more greasy, and the skin is easy to become soft when it is cooled.

3. If it is coated with batter and crust, then it is recommended to mix starch and low-gluten flour in a ratio of 1:1; If it is coated with dry flour, just use low-sparrow gluten flour directly, and it will be very crispy when fried; If you don't have cake flour, starch doesn't have much impact. Ridges.

Starch coating can make the fried hairtail more tender, because the starch can try to keep the moisture in the fish meat from being lost; If flour is used, the fried hairtail pieces will be even crispier.

41.Microwave oven: This method is very convenient and fast.

2.Over-oiling again: Heating this method can keep the fried hairtail crispy, but it is oily, troublesome, and too many times of frying is not good for health.

3.Braised Fish Pieces: Add fried hairtail fish to tomato sauce, water, etc. to make braised hairtail pieces, which is suitable for people who do not have a microwave oven at home.

We all know that hairtail is rich in protein, minerals and other trace elements, high nutritional value, diverse methods, delicious to eat, is a more popular fish food, many people will fry hairtail at home to eat. Some people will fry the hairtail twice, so why do they want to fry the hairtail twice? Let's take a closer look!

The first deep-frying is to set the hairtail, so that the batter can quickly solidify after being heated, and firmly wrap the surface of the hairtail without falling off. After soaking in oil once, the batter dries out, and this is when the batter absorbs oil. Therefore, it is necessary to scoop up the hairtail fish so that it does not absorb too much oil and cause oiliness.

However, the oil temperature should not be too high to prevent the batter from burning.

The second frying oil temperature is higher, so that the hairtail can be fried quickly and thoroughly. Because the hairtail is well shaped and the knife has been changed, the high temperature can quickly fry the hairtail, the batter on the surface becomes fluffy and crisp, so as not to absorb too much oil, and the hairtail is fried quickly and loses less water, and the hairtail is crisp on the outside, and the meat on the inside is tender and juicy.

The first frying (1) Boil the water in the pot dry, pour in an appropriate amount of cooking oil, turn on medium heat, and heat the oil to 6% (there is a bubbling phenomenon). At this time, we will process the fish pieces and use the kitchen absorbent paper to absorb the moisture on the surface. Then roll the batter in a circle to allow the fish to hang well.

2) Put the slurry fish pieces into the oil pan in turn and let the fish pieces set. When the surface color is slightly yellow, remove and drain to control the oil.

Be sure to absorb the surface moisture before sizing the fish pieces, otherwise the batter will be easily diluted and the slurry will fall off.

The first time the fish pieces are put into the oil pan, the main thing is to set the shape, do not use chopsticks to turn it.

Second re-frying After all the fish pieces have been fried and set, turn on the high heat to increase the temperature of the oil and let the oil have a tumbling state. Put the fish pieces into the oil pan again, when the surface color changes from light yellow to dark yellow, at this time, the fish pieces should be scooped up, continue to control the oil, and let the fish pieces cool down naturally. When serving on the plate, sprinkle a handful of thirteen spices while hot, turn them a few times, and the fish pieces are fully coated with thirteen spices.

Eat it hot for a stronger flavor.

First, the bought hairtail fish should be thawed and cleaned up first.

Second, change it to a parallelogram segment, add a little green onion and ginger, dried chili, Sichuan pepper, salt, chicken essence, ., etcMarinate the cooking wine and pepper for as long as possible, so that the hairtail will taste better.

Third, after the hairtail is marinated, the hairtail is evenly patted with dry starch piece by piece, not too much, and the starch can be stained on the surface of the hairtail.

Fourth, heat the oil in the pot, burn until it is hot, pat the starchy hairtail one by one, and fry it until golden on both sides.

Two final points to note:

First, the oil temperature should not be high when frying the hairtail, and it should be fried slowly, so that the fried hairtail will be crispy, and if the oil temperature is high, the surface will be good, and the inside is not cooked.

Second, the hairtail fish has just been put into the pot, do not turn it, to avoid the skin of the fish is broken and sticky, and wait for the surface of the fish to harden before turning until it is fried. Remember.

<>Crispy fried hairtailIngredients for frying hairtail:Hairtail 1000g flour 60g

Half an egg mixture 100ml of water

1 spoonful of thirteen spices and 1 spoonful of salt.

A spoonful of chicken essence and an appropriate amount of cooking wine.

How to fry hairtail:

Step 1

When you buy the fish, you will deal with it first, and remove the head and tail.

Step 2

Pull out the internal organs. <>

Step 3

Cut into sections and wash well.

Step 4

Put a spoonful of thirteen spices.

Step 5

Put a spoonful of salt. <>

Step 6

Put a spoonful of chicken bouillon.

Step 7

Put an appropriate amount of cooking wine.

Step 8

Mix well. Marinate for about half an hour to taste.

Step 9

Stir the eggs well. Take half an egg mixture.

Step 10Add flour. <>

Step 11Add water and stir to combine. Thick like yogurt. Let stand for 10 minutes.

Step 12

Step 13Hairtail wrapped in batter.

Step 14Fry in the pan. Fry over medium heat.

Step 15Fry until browned on both sides and cooked through.

Cooking tips for deep-fried hairtail:Fry until the time according to yourselfFish with fishThicknessAppropriate increases and decreases. Mine was thicker and fried for seven minutes.

Fry over medium heat to avoid paste. Batter consistencyAdjust the amount of water according to the water absorption rate of your own flour, the hairtail fish can be hung on the paste is the best.

Before the hairtail is wrapped in batter and fried, cut the ginger into thin strips, cut the green onion into sections, add salt, white pepper and oyster sauce, pour in some cooking wine, stir well, and marinate the hairtail for 10 minutes. In this way, the fried hairtail will not be fishy.

Add flour and starch to the bowl, the ratio of the two is 1:1, add half a spoon of salt to taste, then beat in two eggs, stir well, add an appropriate amount of water, and stir with chopsticks.

The batter does not need to be too thick, but it must be stirred well to avoid the appearance of gnocchi.

Add an appropriate amount of oil to the pot, wait for the oil temperature to be 6 hot, put in the fish pieces covered with batter, turn to medium heat and fry slowly, wait for the batter to set, then turn over the other side, fry until slightly yellow, and remove the oil.

The saury is all slender and long, generally speaking, it takes several times to buy a saury to eat, so after buying it back, the first thing is to cut the saury into strips, and fry it with cooking oil after it is solved.

When frying hairtail, do you use boiling oil or cold oil? Many people do something wrong, no wonder the saury is not crispy, it is still very fishy

When frying hairtail, the most important thing is to control the softness and doneness of the oil, especially when you put it in the pan at the beginning, do you use boiling oil or cold oil? Many people don't understand this, if you make a mistake in this step, it's no wonder that the fried saury is not crispy, not delicate to eat, and has a fishy smell, which is simply ruining a pot of saury.

When frying hairtail, do you use boiling oil or cold oil? I noticed that many people usually use boiling oil to cook when they fry hairtail, and many people habitually first heat the oil in the pot to about 100 degrees Celsius boiling oil, and then put in the hairtail to fry, I feel that this way the cuttle can be fried quickly and accurately, but in fact, it is not correct to fry the hairtail like that.

Boiling oil (especially boiling oil) into the pot to fry the hairtail, the first and worst point is that it will damage the nutrients of the hairtail, the protein will solidify and transform when it encounters continuous high temperature boiling oil, and the boiling oil into the pot is very easy to promote the knife fish skin is very easy to fry under the premise that the internal structure of the fried small fish is not transparent, so the taste is not very good.

Therefore, the correct way to fry hairtail is like this:

Clean the pot, dry the pot with hot air, then pour in cold oil, sprinkle a small amount of white sugar, and then pour in the saury to become popular and warm, so that the hot pan and cold oil are fried in the pan, the hairtail is fried more thoroughly, the outside is crispy and the inside is tender, the fish fillet is not burnt, and it becomes fragrant when eating, which is very easy to promote the premise that the skin of the saury is very easy to fry and scorch, and it can also prevent the transsexual outflow of protein nutrients. When frying the hairtail, adding a little white sugar can reduce the boiling point of the oil, so that you can maintain a relatively low temperature to fry the hairtail, have you learned?