Why is fried hairtail wrapped in starch? What kind of starch is good for fried hairtail?

We all know that hairtail is a common fish food. There are many ways to cook it. Fried hairtail is a very popular way to eat it. Many people will fry hairtail at home. Fried hairtail requires certain skills. Many people will coat it with a layer of starch. So why do you need to coat fried hairtail with starch? Let's take a closer look!

Why do we need to coat fried hairtail with starch?

Coating the surface of the hairtail with a layer of starch makes it easier to identify whether the fish has been fried and helps protect the fish. The fried fish is very crispy and the bitter taste of the fish bones will not be fried out due to the high temperature.

The starch should not be too thick, a thin layer is best. Shake the starch before putting it into the pot to prevent excess starch from dirtying the oil.

What starch is used for frying hairtail fish

Any edible starch will do, there is no special requirement, but most people use sweet potato starch or corn starch.

There are many ways to cook hairtail fish, among which dry-frying is a very classic method. To make delicious fried hairtail fish, it should be crispy on the outside and tender on the inside, not fishy or salty, and full of freshness and flavor. To do this, you need to do the following three things: ① marinate the hairtail fish to remove the fishy smell ② select the ingredients for frying the marinated hairtail fish ③ the oil temperature for frying the hairtail fish.

The hairtails that we usually get are either fresh or frozen. Compared with fresh and fresh hairtails, frozen hairtails are less fresh and have a strong fishy smell. Before frying, you must do a good job of removing the fishy smell. First, process the hairtail, then marinate it, and finally dip it in flour and fry it.

Fried hairtail fish recipe

Ingredients:

Fresh hairtail, rapeseed oil, ginger, green onion, cooking wine, starch

Preparation method:

1. Choose fresh hairtail, remove the fins, and then clean the surface of the fish with a brush.

2. Then cut the hairtail into even pieces about ten centimeters long from head to tail.

3. Peel the ginger and cut it into slices. Peel the green onions and cut them into shreds.

4. Put the cut fish pieces into a bowl, then add the sliced ​​ginger and shredded green onion to marinate the fish pieces.

5. Add an appropriate amount of cooking wine to this bowl, stir evenly and marinate for about half an hour

6. After half an hour, pour starch into the plate, spread it out, and then coat both sides of the marinated fish with a thick layer of starch.

7. Heat the oil in a pan until it is 60% hot, put the fish pieces coated with starch into the pan and fry until the surface of the fish is golden brown and set, then take it out and drain the oil before eating.