Crispy hairtail

By MartineRunolfsdottir

Crispy hairtail
As the Spring Festival approaches, hairtail attracts my taste buds more and more strongly.

Although there are many ways to eat hairtail, I still love the simplest fried hairtail. There is no need to cook or stew. If your taste buds want to eat, just pick up a piece and eat it. It's very convenient. Some people say that fish is fishy, but once you really like something, all your shortcomings are covered up by its advantages.

Recipe Recommendations

  • hairtail appropriate amount
  • flour appropriate amount
  • oil appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • aniseed appropriate amount

Steps for Crispy hairtail

  • Make step 0
    1
    Clean up the hairfish.
  • Make step 1
    2
    Cut it into a straight knife and marinate with salt, cooking wine, and aniseed for half an hour.
  • Make step 2
    3
    A bowl of flour, and pat the entire body of the hairtail with flour. (Because it's inconvenient to take pictures, so ha).
  • Make step 3
    4
    When the oil temperature is 60 to 70% hot, the pot will be boiled.
  • Make step 4
    5
    Fry until both sides are golden.
  • Make step 5
    6
    The crispy and fragrant hairtail is out of the pot.

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