Crispy hairtail fish that you will never forget after eating it
Overview
Last week I went to Dongdaihe to stay at a farmhouse, with all meals and accommodation included. The farm rice I had this time was better than every time I had it before. Not only was there a lot of food, but the taste was also great. On the first night of my stay, there were a few dishes that tasted a little bit too strong (because we usually have very light tastes). I made some suggestions to the boss to add a little less salt next time, and the next few meals turned out to be much lighter. Among the many dishes, there is one hairtail dish that Grandpa Dou couldn’t stop praising. On the one hand, it may be because the old man has never eaten this method at home (in the south, people generally eat more freshwater fish and rarely eat sea fish). On the other hand, the hairtail fish tastes really good. No wonder the old man said it is delicious. After I came back, I wanted to find an opportunity to cook for the elderly again. Yesterday I went to the supermarket and went to the seafood section to pick out a hairtail fish
Tags
Ingredients
Steps
-
Clean the internal organs of the hairtail, remove the head and tail, wash it, and cut it into 2~3cm wide sections. Wash the green onions and cut them into random sections
-
Place the cut hairtail on a plate, add scallions, salt, vinegar and light soy sauce, mix evenly with chopsticks and marinate for about 15 minutes (flip a few times in the middle)
-
Dip the marinated hairtail in a layer of dry flour
-
Pour about 500g of oil into the pot and heat it over medium heat until it is 60-70% hot. Gently put the hairtail dipped in dry flour into the pot and fry slowly over low heat. Use chopsticks to turn it during the frying process. When the hairtail is fried until golden brown, take it out of the pan and put it on a plate. Sprinkle with a little salt and pepper and eat
