Pan-fried hairtail
By VicentaLakin
Steps for Pan-fried hairtail
1
Ask the vendor to handle the fish, cut it into sections, and wash it at home.
2
Sprinkle with a spoonful of salt evenly.
3
Sprinkle with 1 tablespoon of flour evenly.
4
Wrap each fish evenly with flour and salt (it doesn't have to be thick, the main purpose of flour is to avoid damage to the skin during frying).
5
Put oil in the pan and don't sink the fish.
6
After the fish is put into the pot, don't turn it immediately, wait until the bottom-facing side is cooked before turning.
7
Push the fried fish to the edge of the pan to drain the oil, and serve on a plate.Pan-fried hairtail Make Tips
The scales of hairtail generally contain more sea impurities, have little nutrient content, have a fishy taste, and are not easily digested by the human body. The scales are close to the surface of the hairtail, and it is particularly difficult to scrape them off at home, so ask the vendor to clean them up in advance and wash them at home.
Avoid frying hairtail in butter or sheep oil; do not eat it with licorice or schizonepeta.
Avoid frying hairtail in butter or sheep oil; do not eat it with licorice or schizonepeta.