How to fry hairtail delicious and crispy (how to fry hairtail delicious, crispy and fragrant)

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List of contents for this article:

• 1、How to fry hairtail to be crispy and delicious?
• 2、How to make fried hairtail crispy and delicious
• 3、How to fry hairfish, crispy and delicious
• 4、How to fry hairfish to be crispy
• 5、How to fry hairtail crispy and delicious

How to fry hairtail to be crispy and delicious?

Preservation tips: The fried hairtail can be sprinkled with salt and pepper, chili powder and eaten directly, or stored in refrigeration; when reheating, it is recommended to bake it in an oven at 180 ° C for 5 minutes to restore the crispy taste. Ingredient selection: Priority is given to chilled hairtail (non-frozen) for firmer meat; if frozen hairtail is used, it needs to be thoroughly thawed and dried. Through the above steps, the hairtail can achieve the effect of golden and crispy outer skin, tender and juicy inside, and has no fishy smell. It is suitable for serving as a wine dish or a home-made main dish.

Heating in a microwave oven: This method is very convenient and quick. http: //m.haoshilao.com/xuexi/ Oil again: Heating this method can keep the fried hairtail crispy, but it is expensive and troublesome, and frying too many times is not healthy. Making braised fish pieces: Add fried hairtail to ketchup, water, etc. to make braised hairtail pieces, suitable for people who do not have a microwave oven at home.

First frying: Fry until 70 - 80 seconds (about 3-4 minutes), remove and control the oil. Second re-frying: Re-frying at high temperature (about 200℃) for 3 seconds to quickly lock in the moisture and form a crispy outer layer. Scientific principle: The fish is fried cooked for the first time, and the second time is fried for a short time at high temperature to form a crispy layer while retaining the tender taste inside.

How to make fried hairtail crispy and delicious

Draw a knife on both sides of the hairtail (intensive strokes make it easier to taste), or pickle it a day in advance to save time.

Salting and salting method: Cut the processed hairtail into four-finger-wide sections, add appropriate amount of salt, pepper, onion and ginger, stir well and marinate for half an hour. Principle of action: Sufficient marinating time allows the seasoning to fully penetrate into the fish, enhance the aroma and further remove the fishy smell. Add frying twice. Operation points: First frying: Deep-fry until 70 to 80 seconds cooked (about 3-4 minutes), remove and control the oil.

Add cornflour: Put the hairtail into a large bowl and add appropriate amount of cornflour. Many friends are used to putting starch or flour, or even eggs. In fact, this is wrong. The reason why the fried hairtail in the restaurant is crispy and not soft is because it contains cornflour. Adding raw flour can make the hairtail crispy and will not be easy to soften after cooling. Wrap it with raw flour: Turn and mix evenly with your hands to evenly wrap each hairtail segment with raw flour.

The surface of the hairtail needs to be completely drained of water (use kitchen paper to dry it), otherwise the dry powder will easily fall off and break into pieces when frying.

How to fry hairfish, crispy and delicious

Preservation tips: The fried hairtail can be sprinkled with salt and pepper, chili powder and eaten directly, or stored in refrigeration; when reheating, it is recommended to bake it in an oven at 180 ° C for 5 minutes to restore the crispy taste. Ingredient selection: Priority is given to chilled hairtail (non-frozen) for firmer meat; if frozen hairtail is used, it needs to be thoroughly thawed and dried. Through the above steps, the hairtail can achieve the effect of golden and crispy outer skin, tender and juicy inside, and has no fishy smell. It is suitable for serving as a wine dish or a home-made main dish.

Key to crispy: Wrap only cornstarch and avoid egg liquid or batter; fry at moderate oil temperature and slow fry over medium heat.

Frying steps: Initial frying and shaping: Heat the oil temperature to 160℃ (insert chopsticks into the oil to create small bubbles), add the hairtail section and fry it for 3-4 minutes on medium heat until the surface is slightly yellow, remove and drain the oil. Re-fry and crispy: Raise the oil temperature to 180℃ (green smoke), add the hairtail section again and fry it over high heat until golden and crispy for 1-2 minutes, remove and control the oil. Oil temperature control: If the initial frying temperature is too low, it will lead to too much oil absorption. If it is too high, it will easily burn on the outside and grow on the inside. Re-frying needs to be done quickly to avoid drying out the fish.

Operating points: First frying: fry until 70 to 80 seconds cooked (about 3-4 minutes) over medium heat, remove and control the oil. Second re-frying: Re-frying at high temperature (about 200℃) for 3 seconds to quickly lock in the moisture and form a crispy outer layer. Scientific principle: The fish is fried cooked for the first time, and the second time is fried for a short time at high temperature to form a crispy layer while retaining the tender taste inside.

How to fry hairfish to be crispy

Dip the hairtail segments into the batter to ensure full coverage, and allow excess batter to drip when lifting. Frying steps: Initial frying and shaping: Boil the oil temperature to 160-170℃ (insert chopsticks to make small bubbles), fry over medium heat for 3-4 minutes until the surface is slightly yellow, remove and drain the oil. Re-frying and crispy: Raise the oil temperature to 190-200℃ (green smoke), quickly re-frying over high heat for 1-2 minutes until golden and crispy, remove and control the oil. Oil temperature control: If the initial frying temperature is too low, it will lead to oil absorption. If it is too high, it will easily burn on the outside and grow on the inside.

Frying steps: Initial frying and shaping: Heat the oil temperature to 160℃ (insert chopsticks into the oil to create small bubbles), add the hairtail section and fry it for 3-4 minutes on medium heat until the surface is slightly yellow, remove and drain the oil. Re-fry and crispy: Raise the oil temperature to 180℃ (green smoke), add the hairtail section again and fry it over high heat until golden and crispy for 1-2 minutes, remove and control the oil. Oil temperature control: If the initial frying temperature is too low, it will lead to too much oil absorption. If it is too high, it will easily burn on the outside and grow on the inside. Re-frying needs to be done quickly to avoid drying out the fish.

To fry crispy hairtail, you need to master the following key skills: Thoroughly clean the hairtail to remove the silver substance on the surface: Use a steel wire ball to gently scrape the silver substance on the skin of the hairtail. This layer may leave impurities or have a fishy smell. After scraping, it can reduce the smell and enhance the taste. Clean up black substances in the fish belly: Open the fish belly and thoroughly scrape off the inner black film and impurities. These black substances have a very strong fishy smell, and if they are not removed, they will directly affect the flavor of the finished dish.

Initial frying and shaping: Pour enough oil into the pan (to cover the hairtail) and cook to 160-170℃ (chopsticks are inserted into the oil to make small bubbles). Add the hairtail, fry it over medium heat for 3-4 minutes until the surface is slightly yellow, remove it and drain the oil. Re-frying and crispy: Raise the oil temperature to 190-200℃ (green smoke is rising from the oil surface), and add the hairtail section again. Deep-fry over high heat for 1-2 minutes until golden brown and crispy. Remove and use kitchen paper to absorb excess oil.

How to fry the hairtail to make it crispy? There are three key points to fry the hairtail crispy. One is to wrap it in pulp, the other is the oil temperature, and the third is to fry it twice. When wrapping fried hairtail, be careful not to wrap it in too thick batter, otherwise the batter will absorb too much oil and will not be crispy.

How to fry hairtail crispy and delicious

Dip the hairtail segments into the batter to ensure full coverage, and allow excess batter to drip when lifting. Frying steps: Initial frying and shaping: Boil the oil temperature to 160-170℃ (insert chopsticks to make small bubbles), fry over medium heat for 3-4 minutes until the surface is slightly yellow, remove and drain the oil. Re-frying and crispy: Raise the oil temperature to 190-200℃ (green smoke), quickly re-frying over high heat for 1-2 minutes until golden and crispy, remove and control the oil. Oil temperature control: If the initial frying temperature is too low, it will lead to oil absorption. If it is too high, it will easily burn on the outside and grow on the inside.

Frying steps: Initial frying and shaping: Heat the oil temperature to 160℃ (insert chopsticks into the oil to create small bubbles), add the hairtail section and fry it for 3-4 minutes on medium heat until the surface is slightly yellow, remove and drain the oil. Re-fry and crispy: Raise the oil temperature to 180℃ (green smoke), add the hairtail section again and fry it over high heat until golden and crispy for 1-2 minutes, remove and control the oil. Oil temperature control: If the initial frying temperature is too low, it will lead to too much oil absorption. If it is too high, it will easily burn on the outside and grow on the inside. Re-frying needs to be done quickly to avoid drying out the fish.

Put the pot one by one to avoid adhesion and turn lightly during frying. Drain oil: After frying, place it on a colander or kitchen paper to drain the oil to maintain a crispy taste. FAQ Q: What should I do if the hairtail collapses after being fried? A: It may be that the oil temperature is too low or it has not been re-fried. Ensure that the initial frying is set, the second frying is crispy, and the oil temperature is high enough. Q: How to reduce the fishy smell? A: Thoroughly cleaning the black matter, extending the curing time, and adding cooking wine and pepper are the key.

To fry crispy hairtail, you need to pay attention to the three key steps of cleaning, salting and batter preparation. The specific operations are as follows: Thoroughly clean the hairtail. The silver substance on the surface of the hairtail and the black film in the belly of the fish are the main sources of fishy smell, and require key treatment: Use a steel wire ball or brush to scrape off the silver scales on the surface until the fish body appears white. After slicing open the fish belly, thoroughly scrape the black film with the tip of the knife or fingers, and rinse it off with running water.

How to fry the hairtail to make it crispy? There are three key points to fry the hairtail crispy. One is to wrap it in pulp, the other is the oil temperature, and the third is to fry it twice. When wrapping fried hairtail, be careful not to wrap it in too thick batter, otherwise the batter will absorb too much oil and will not be crispy.