Hairtail fish is nutritious and a favorite for many. However, frying hairtail often presents problems such as a strong fishy smell, sticking to the pan, and it being brittle. Today, I'd like to share my experience with you.
To fry delicious hairtail, be sure not to choose fish with yellowish eyes, as this indicates the fish is not fresh. If it's too large, the flesh will be too thick and difficult to fry until crispy.
Specific method: Use 1 hairtail fish, 2 green onions, 3 slices of ginger, 1/2 teaspoon of salt, 1 teaspoon of rice wine, and 20 grams of cornstarch. Clean the fish, remove the内脏 (internal organs) and head, then cut it into 4 cm long sections. Chop the green onions. Place the cleaned fish sections, green onions, and ginger in a container. Add salt and rice wine, and marinate for 20 minutes. Place the marinated fish on a kitchen paper towel to pat dry, then lightly dust the surface with cornstarch. Add the fish to a flat-bottom pan with hot oil over medium-low heat. Slowly fry until one side is golden brown before flipping to fry the other side. Remember not to flip it too often to prevent the skin from tearing and the flesh from breaking. Once both sides are golden brown, remove and serve.