Hairtail, a seemingly ordinary but flavorful seafood, plays an important role on our table. Its unique slender body and delicious meat will always whet your appetite whether it is braised or steamed. In addition to its delicious taste, hairtail fish is also rich in high-quality protein, vitamins and minerals, especially Omega-3 fatty acids, which are beneficial to cardiovascular and cerebrovascular diseases, which can help lower cholesterol and protect eyesight, making it a good choice for a healthy diet.

Speaking of hairtail, deep-fried hairtail is a favorite dish for many people, and the combination of golden and crispy skin and juicy meat on the inside is simply the ultimate treat for the taste buds. However, when many friends try to make it at home, they often encounter a problem: the fried hairtail is not crispy enough on the outside, but the inside is dry and hard, which is far from the ideal perfect fried hairtail. In fact, if you want to fry the perfect hairtail, it is not as simple as hanging a layer of batter.

Don't worry, I'm going to share 3 tips for deep-fried hairtail, so that you can easily make a crispy and delicious fried hairtail at home. From marinating tips to unique batter recipes to precise control of the heat time, every detail should not be overlooked.

Tip 1: Marinate properly

Marinating not only enhances the flavor of the hairtail and makes it more delicious, but also softens the meat and adds flavor to the hairtail during the frying process. The marinade recipe includes salt, pepper, and cooking wine. Spread these seasonings evenly on the hairtail and marinate for about 20 minutes, which not only removes the smell and enhances the flavor, but also makes the meat more tender.

Tip 2: Choosing and making batter

Traditional flour paste, while simple, may not achieve the best crispiness. Try adding cornstarch or beer to adjust the batter recipe to give the hairtail a crispier crust when fried. The consistency of the batter should not be too thick or too thin, too thick will cause a thick skin, and too thin will be difficult to hang on the hairtail. Evenly coating the hairtail with a layer of batter and ensuring that each side is covered with a thin layer is the key to the crispy effect.

Tip 3: Master the oil temperature and frying time

Oil temperature is an important factor in determining the success of fried hairtail. Insert wooden chopsticks into the oil and see the small bubbles rise slowly to the medium heat oil temperature (about 3°C), which is suitable for deep-frying hairtail. Adjust the frying time according to the size and thickness of the hairtail. Usually, fry each side for 0-0 minutes to reach a golden brown and crispy. Avoid over-frying to avoid the hairtail becoming dry and firm.

The specific steps to make fried hairtail:

Step 1: Clean and cure the fish

Wash the hairtail, remove the head and guts, cut it in half along the spine and cut it into pieces about 5 cm long.

Sprinkle salt, pepper and cooking wine evenly on top of the hairtail and marinate for 20 minutes.

Step 2: Make the batter

Combine the cornstarch, flour, and baking soda in a large bowl.

Slowly pour in the beer (or cold water) and stir as you pour until the mixture is a smooth paste, noting that the consistency of the batter should be so that it does not run easily on the hairtail.

Step 3: Hang the paste

Place the marinated cuttlefish pieces into the batter one by one, making sure that each cutltail is evenly coated with a layer of batter.

Step 4: Fry the hairtail

Pour enough vegetable oil into a pan and heat over medium heat until the oil temperature reaches about 180°C. You can test the temperature of the oil with wooden chopsticks and see the small bubbles slowly rising around the chopsticks.

Carefully place the battered hairtail into the hot oil one by one to avoid sticking to each other.

Fry for 3-0 minutes on each side until the hairtail is golden brown and crispy on the surface.

Use a colander to remove the fried hairtail and drain the excess oil on kitchen paper.

Step 5: Enjoy

Serve the fried hairtail on a plate with some cumin powder, chili powder or with your favorite dipping sauce.

Once you've mastered these 3 key skills, the matter of frying hairtail is no longer a problem in the kitchen, but a pleasant culinary exploration. From proper marinating to clever batter making, to precise oil temperature and time control, every detail is a guarantee of crispy and delicious results. Remember, good cooking is not only a demonstration of technique, but also a reflection of deep knowledge and respect for the ingredients.

Proofread by Zhuang Wu