Why is the hairtail fried twice? How to make the hairtail crispy and crispy?

We all know that hairtail contains rich protein, minerals and other trace elements, has high nutritional value, and can be cooked in a variety of ways. It tastes fresh and delicious. It is a popular fish food. Many people fry hairtail at home. Some people fry hairtail twice, so why do we fry hairtail twice? Let's take a closer look!

Why is hairtail fried twice?

The first frying is to let the hairtail fish take shape, so that the batter can solidify quickly after being heated, and firmly wrap the surface of the hairtail fish without falling off. After being dipped in oil once, the batter becomes dry, and this is when the batter absorbs oil. Therefore, the hairtail fish should be picked up to prevent it from absorbing too much oil and becoming greasy. However, the oil temperature cannot be too high to prevent the batter from burning.

The second frying oil temperature is higher, so that the hairtail fish is fried quickly and thoroughly. Because the hairtail fish is well-shaped and cut, the high temperature can quickly fry the hairtail fish, and the batter on the surface becomes fluffy and crispy, so it will not absorb too much oil. The hairtail fish that is fried quickly loses less water, and the hairtail fish is crispy on the outside and tender and juicy on the inside.

How to fry hairtail fish to make it crispy

First time frying

(1) Heat the pot until all the water is dry. Pour in an appropriate amount of cooking oil and turn the heat to medium. Heat the oil to 60% (bubbling). Now we can prepare the fish. Use kitchen absorbent paper to absorb the moisture on the surface of the marinated fish. Then roll the fish in the batter to coat it thoroughly.

(2) Place the battered fish pieces in the pan one by one and let them set. When the surface turns slightly yellow, remove them from the pan and drain the oil.

Kind tips:

①Before coating the fish with batter, be sure to dry the surface moisture of the fish, otherwise the batter will be easily diluted and cause the batter to fall off.

② The first time the fish pieces are put into the frying pan, it is mainly to fix the shape. Do not use chopsticks to turn them over.

Second explosion

After all the fish pieces are fried and set, turn on high heat, raise the oil temperature, and let the oil simmer. Put the fish pieces into the pan again. When the surface color changes from light yellow to dark yellow, take the fish pieces out and continue to control the oil to let the fish pieces cool down naturally. When serving, sprinkle a handful of thirteen spices while it is still hot, turn it over several times, and fully coat the fish pieces with thirteen spices. Eat it while it is hot for a stronger aroma.

Fried hairtail fish recipe

1. Defrost and clean the hairtail you bought.

Second, change it into parallelogram-shaped segments, add a little onion, ginger, dried chili peppers, peppercorns, salt, chicken essence, cooking wine and pepper powder and marinate it. The longer the better, so that the hairtail will be more flavorful.

3. After the hairtail fish is marinated, evenly coat each piece of hairtail fish with dry starch. Not too much, just enough to cover the entire surface of the fish.

Fourth, heat the oil in a pan until it is 40% to 50% hot. Put the hairtails coated with starch into the pan one by one and fry until both sides are golden brown. Then remove from the pan.

5. The fried hairtail can be eaten after being placed on a plate. Friends who like pepper and salt can sprinkle some on it, which will make it taste better.

Finally, two points to note:

1. When frying hairtail, the oil temperature cannot be too high. It should be fried slowly so that the hairtail will be crispy. If the oil temperature is too high, the surface will be cooked but the inside will not be cooked yet.

Second, do not turn the hairtail over after it is put into the pan to prevent the fish skin from breaking and sticking. Wait until the surface of the fish hardens before turning it over until it is fried. Remember.