Pan-fried hairtail

Overview

In September, the autumn air is crisp, and fresh hairtails are also on the market in large quantities. The silvery hairtails are really eye-catching. As soon as you enter the farmer's market, you are attracted by the silvery hairtails.

Tags

• home cooking
• seafood
• egg
• fresh hairtail
• salt

Ingredients

Steps

1. 1 Fresh hairtail fish has a silvery glow all over its body, which is different from Spanish mackerel, which has a bluish glow. When you touch it with your hands, there will be a small amount of silvery stuff sticking to your hands, which is normal;

   

2. 2 Rinse the fish under running water, open the fish belly, and remove the fish intestines. There are fish roes, which is very good;

   

3. 3 Cut the washed hairtail into sections, rub the fish sections with salt, and marinate for at least half a day to absorb the flavor;

   

4. 4 Beat an egg, put the fish segments in, and coat both sides with egg liquid;

   

5. 5 Put a layer of oil in the pan, more oil than for cooking. When the oil is 60% hot, add the fish segments, cover the pan, and fry on one side until brown

   

6. 6 Flip over and fry the other side. Fry both sides until brown, then take it out and put it on a plate;

   

7. 7 Eat it while it's hot, it's crispy and fragrant, and it also has my favorite fish roe