How to fry hairtail? For instance, the issue of fried hairtail sticking to the pan, which many of you have likely encountered and find quite difficult to solve.
How to fry hairtail?
First, let me briefly explain how to prevent fried hairtail from sticking to the pan. The principle is to ensure the pan is thoroughly dried, as any remaining moisture will cause sticking. Additionally, the amount of starch must be controlled properly, as too much can also lead to the fish sticking.
1. A good workman must first sharpen his tools. To fry hairtail without it sticking, you must first choose the right pan. Do not use a pan with a very thin bottom, as the heat can easily penetrate and burn the hairtail.
2. Before using the pan, wash off any residual oil with dish soap, then wipe it completely dry with a clean cloth before frying the fish.
3. If you plan to fry the hairtail directly, pat the prepared hairtail dry with kitchen paper to remove any surface moisture. This will prevent it from sticking to the bottom of the pan when frying.
4. Beat an egg, dip the cut hairtail pieces into the egg wash, ensuring they are fully coated. Then, fry them in the pan. The egg will form a protective layer, completely enveloping the hairtail and preventing the skin from breaking.
5. You can also coat the hairtail pieces in dry starch, or you can use flour. When removing them from the starch or flour, give them a light shake to remove any excess, as too much will affect the texture.
6. Make sure the oil in the pan is hot before adding the hairtail; never add it to cold oil. When frying, wait until the side facing down has turned golden brown before flipping. Do not flip too early or too frequently, as this can cause the fish to fall apart.
Three-Cup Hairtail