Crispy fried hairtail

Clean the hairtail fish. I bought the hairtail fish in boxes, cleaned and cut it, and kept it in the freezer. You can eat it whenever you want.

Put the seasoning and hairtail fish into a clean bowl. I didn’t put too much salt. If I put too much, it will be too salty. Catch the seasoning and hairtail fish well with your hands! There should be some green onions and ginger slices in it, but my husband doesn’t eat ginger, so I didn’t put them in either. You can put some in if you like.

Cover the bowl with plastic wrap and marinate in the refrigerator for 4-5 hours or overnight.

Take the marinated hairtail out from the refrigerator, put the cornstarch into an empty bowl, preferably a larger bowl, use chopsticks to put the hairtail into the cornstarch, flip the hairtail so that both sides are covered with cornstarch, make one, then the next, and coat all the hairtails with cornstarch.

All hairtail fish are covered in cornstarch

Heat oil in a pot until it is 70% hot, then reduce the heat to minimum.

First put in a hairtail segment and give it a try. If the oil bubbles immediately, it means the oil is hot enough. Continue adding hairtail segments.

Don't add too much oil at one time, just enough oil to cover the hairtail segments. Fry the hairtail segments for 2 minutes before flipping over. Wait until both sides are golden brown.

After the hairtail segments are fried, you can take them out of the pan. Place a piece of oil-absorbing paper on the plate to absorb excess oil. Follow the steps above to continue frying the unfried hairtail segments.

Wait until the hairtail segments have cooled down a bit before placing them on a plate.

Finished product picture.

Finished product picture.

Overview

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Ingredients

Steps