Pan-fried hairtail
By MiguelSauer
Southern Fujian is close to the sea, so local people especially like to eat fish. Whether they eat dried rice, porridge, or noodles, they are served with fish. The hairtail is commonly used in ordinary families. After frying, it can be directly served with various staple foods, or it can also be used to make soup, porridge, and noodles. Especially during festivals and festivals, the family will prepare a lot.
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pan-fried hairtail
1
Wash the hairtail, cut it into sections, draw oblique knives on both sides, and drain the water.
2
Add salt, cooking wine, shredded ginger, and shredded green onion.
3
Grip evenly, cover with plastic wrap and marinate for about 1 hour.
4
Remove the pickled hairtail and evenly wrap it with a layer of sweet potato flour.
5
Wrap it in turn and let it sit for about ten minutes to allow the sweet potato flour to be completely absorbed on the fish.
6
Put a little oil in the pan, and add the hairtail pieces when it is 70 minutes hot.
7
Wait until the bottom is skinned, turn over and fry the other side, repeatedly frying until both sides are golden brown.
8
Serve on a plate and serve.Pan-fried hairtail Make Tips
1: Be sure to drain the water before marinating the hairtail, so that the finished product will be dry and crispy. 2: The curing time should not be too short. 3: The oil can only be put into the pan when it is 7 minutes hot. If you put into the pan too early, the finished product will be broken and will not be shaped because the oil temperature is not enough.