In recent years, fried hairtail has become a highly sought-after delicacy in many cuisines.
However, when it comes to making pan-fried hairtail, many people have a common question: should you use flour or starch to coat the fish for frying? To answer this question, we've got a veteran chef who will answer them all.
Before we get into the process of making fried hairtail, we first need to be clear that the choice of flour and starch depends on personal taste preferences and the expected texture of fried hairtail.
If you want to be crispy on the outside and tender on the inside, sweet and sour, we can try to use a combination of flour and starch to achieve the desired effect.
First of all, the choice of fresh hairtail is the key to ensuring a delicious taste. Fresh hairtail fish has a plump and tender texture, which can bring a better eating experience. In addition, in order to add depth to the flavor, you can cut the hairtail into small pieces before making it to increase the chance of flavor.
Next, let's talk about the choice of wrap. Flour is characterized by making the food more crispy after frying, and starch is characterized by making the food more tender. Since the hairtail itself has a certain tender taste, we can choose a combination of flour and starch to achieve the effect of crispy on the outside and tender on the inside.
Pour the appropriate amount of flour and starch into a container and mix according to the ratio of personal taste preference, the conventional ratio is 1:1 of flour and starch. The prepared starch flour wrap is then evenly spread over the fish, ensuring that each piece of fish is evenly coated with the wrap.
In the process of frying the hairtail, we can preheat the bottom of the pan, pour in an appropriate amount of cooking oil, and after the oil temperature rises to a suitable state, we can put the wrapped fish pieces into the pan. At this time, we can choose to fry over medium-low heat, so that the hairtail can be evenly heated, and the frying time can also be longer, which will increase the crispy texture of the hairtail.
During the frying process, we need to pay attention not to turn the fish pieces frequently so as not to spoil the effect of the outer crisp.
When one side is golden brown and crispy, flip the fish over and continue to fry until evenly colored on both sides. When the meat is crispy and the body is fully cooked, the fried hairtail can be removed.
At this point, we have finished a dish of fried hairtail that is crispy on the outside and tender on the inside, sweet and sour. When eating, you can prepare some seasonings in advance, such as sweet and spicy sauce, soy sauce, etc., and match them according to your taste. The crispy texture of the fried hairtail complements the tenderness of the fish, and every bite brings a full taste enjoyment.
To sum up, it is not difficult to make a delicious pan-fried hairtail, you only need to choose fresh hairtail as the material, mix the appropriate amount of flour and starch as the wrapping, and fry it with appropriate heat and skills, you can present a crispy outside, tender inside, sweet and sour pan-fried hairtail. Whether it's a home-cooked dish or a feast item, pan-fried hairtail is sure to satisfy your expectations.
As Toutiao's self-media creators, we must ensure that the articles are original and timely, and closely related to the latest media reports.
By introducing in detail how to make pan-fried hairtail, combined with the chef's professional advice, this article aims to convey the correct method and experience of making pan-fried hairtail to readers, and arouse the reader's appetite. At the same time, we can also appropriately increase our own opinions and experiences to make the article more personal.
Number of characters: 3000 characters or more