Crispy fried hairtail

Overview

Autumn is here, and it’s time to eat fish again. Hairtail fish has fewer spines and is especially suitable for children to eat.

Clean the hairtail and cut into sections for later use.
Add the chopped green onion, ginger and minced garlic to the fish and mix well.
Pour in cooking wine, soy sauce, sprinkle some pepper, and mix well. Chill overnight in the refrigerator. (You can also leave it for an hour. I planned to eat it for lunch the next day, so I left it overnight.)
Prepare the dry starch and put the fish pieces individually into the starch so that the fish pieces are evenly coated with starch. You can wait a few minutes for this step until the starch becomes wet, then you can fry it in the pan.
Fill the pot with oil, add a few peppercorns and fry them, then take them out to remove the smell.
When the oil temperature rises, add the fish pieces and fry until one side turns slightly yellow, then turn it over. Repeat this twice. I used low to medium heat.
In the finished picture, I like to fry it a little bit older, as it doesn’t seem to be healthy, so you don’t need to fry it that much.