Fried Hairtail Fish

Cut off the fins on the head, tail and back of the hairtail, remove the internal organs and black membrane and cut it into small pieces. Add an appropriate amount of salt, chicken essence, cooking wine, white vinegar, white pepper, green onions and ginger, stir well and marinate until the flavor is in. Marinate for more than an hour if time permits

Start to mix the batter, beat the eggs into the container, the ratio of starch to flour is 3:1

Stir evenly and then add an appropriate amount of water to stir into a linear paste that can be lifted up with chopsticks. It should not be too thin

Remove the onion and ginger from the marinated hairtail and dry the sauce. Add an appropriate amount of vegetable oil to a hot pan and heat it until it is about 60% hot. Dip the hairtail in the prepared batter and fry it

Fry until golden brown on both sides and remove to control oil

After frying everything, fry it again to make the hairtail even crispier

Finished product!

Overview

Tags

Ingredients

Steps