Pan-fried hairtail
The scales and silver-white oil layers of the entire body of hairtail contain an anti-cancer ingredient. Its fat content is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have the effect of lowering cholesterol. It is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail often also has the effect of nourishing the liver, nourishing the blood, moisturizing the skin and nourishing the hair. How can we not love the fish that is full of treasures? Today, let's eat it in the common way-fried fish!
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Pan-fried hairtail
1
The hairtail freezes in advance.
2
Remove the internal organs, cut off the head and tail, and wash.
3
Cut the hairtail into long sections of the right size, sprinkle with salt and marinate for a while.
4
Pour the right amount of flour into a small plate.
5
Wrap the outer layer of the pickled hairtail segments with flour.
6
Pour appropriate amount of oil into the pan, add the hairtail section when it is 60% hot, and fry over medium heat.
7
Turn over when the bottom is colored and continue frying the other side. Cook the fish on both sides until golden brown.
8
Eat the fried hairtail while it is hot. It tastes crispy and delicious. It is a good dish for wine ~!Pan-fried hairtail Make Tips
Friendly Reminder: Ribbonfish has a strong fishy smell. Those who are sensitive to it may choose the Sweet and Sour or Braised options. However, a strong smell also signifies freshness!