Why does fried hairtail go rotten?

Hairtail is a deep-sea fish that everyone likes very much. It has low fat content and is rich in protein, minerals and vitamins. Its meat is tender, thick and has fewer spines, and it is better than other meats. It is easy to digest and absorb, so it is more suitable for the elderly, children and the infirm. In life, the most common deep-sea fish is hairtail, and the most common cooking method for hairtail is frying. It is crispy on the outside and tender on the inside, with a delicious flavor. , has always been a delicacy that often appears on everyone’s New Year’s and holiday tables. Why does fried hairtail go bad? Regarding this issue, I think you will understand it from the following aspects after reading it.

The first aspect

Before frying the hairtail, you must marinate the hairtail first to add the flavor. Only then will it be delicious when fried. Generally, an appropriate amount is added. Salt, pepper, cooking wine, green onion segments, a few slices of ginger, a few Sichuan peppercorns or Sichuan pepper powder, mix well and marinate for half an hour before frying. The marinated hairtail can be fried with or without flour. Let’s talk about it first. I’m going to talk about how to fry it without flour coating, because I will talk about the flour coating below. Directly fry the fish without coating it in flour. The fried fish pieces will have less water and be relatively dry. The fish pieces will be less tender, but will be more charred and chewy. However, it should be noted that they must be dried before being put into the pot. Moisture or wipe it dry with kitchen paper to avoid oil splashing after putting it in the pot. In addition, the oil temperature should not be too low, so as not to quickly tighten and shape the fish after it is removed. In addition, if there is too much water, the fish will often be fried to pieces. Some friends are impatient, and the more they stir, the more rotten they become. Many people may have encountered this situation, so wait until the fish is set before slowly pushing it or turning it over with the help of chopsticks, but be careful not to burn the fish pieces. .

The second aspect

Fried hairtail sometimes has problems with the meat not being firm, tasting soft, loose, and smelling fishy, ??so many people will struggle with frying it. When wrapping hairtail fish, should you wrap it in flour or batter? In fact, both methods can be used. Both methods are to keep the moisture of the fish from being lost, making the fish more tender and tender, and it can also form a layer of crispy dough on the outside, which is especially delicious. , so that the fish pieces are not easy to break.

Both of these two sizing methods have their own characteristics. The skin of pat-dried flour is crispy and the meat is firm. It will not become soft after cooling. However, due to the stickiness of the flour during frying, If it is not enough, it will easily fall into the oil pan, causing the oil to become turbid. The most common method I use is to mix the marinade ingredients evenly, then add an appropriate amount of egg liquid and marinate for half an hour. Dry up the water in the pickled fish or just pick out the fish pieces and make powder (the powder can be starch, or starch and flour can be mixed in advance at a ratio of 1:1). After the powder is made, wait a few minutes before frying. That’s what we The elders often say to "seep" the water before frying, so that it can be well shaped and avoid serious powdering.

The batter-fried fish has a crispy skin and a relatively tender meat, but it tends to become soft when it cools down. A common problem is that if the batter is too thin, it will easily come out of the batter. If the batter is too thick and the oil temperature is not enough, the fried texture will be greasy and the meat will be soft, loose and unpalatable. The best way is to mix starch and flour at a ratio of 1:1, add an egg, and then add water in small amounts many times until the paste is well mixed. Use a spoon to scoop it up and it will flow down naturally, and a layer of water can evenly hang on the spoon. Layer batter, also called "hanging spoon", and then pat the fish pieces with a layer of dry powder before battering to avoid de-slurry. Start adding the oil to the pot at 50% temperature. Don't stir it in a hurry after putting it in the pot. Turn it over after it is set. Fry over medium heat until lightly browned and crispy, take it out, then raise the oil temperature to 70% and fry again for ten seconds until golden and crispy, take it out and control the oil, so if you do it step by step, the above situation will not occur.

The third aspect

When frying fish pieces, the oil temperature should not be too low, the amount of oil should be wide, and you should not put too much at one time, so that the firepower is sufficient and the oil temperature will not If it falls too fast, the hairtail can be quickly shaped, the skin will be tightened, the water in the fish meat will not evaporate, the meat will be very fresh and tender, and the fish will not be fried to pieces.

The above is my answer to the question "Why does fried hairtail rot?" In summary, it is:

(1) It is best to control the moisture of marinated hairtail. Especially when frying without flour and frying with flour.

(2) When frying, it is best to add an appropriate amount of egg liquid when marinating the cuttlefish pieces, and then fry them for better results. Remember to "seep" the water after frying. When battering and frying, you should pay attention to the proportion and thickness of the batter. Also remember that it is best to pat some dry powder on the batter before battering to avoid losing the batter.

(3) The amount of oil should be wide and the oil temperature should be high. Don’t add too much at a time. Don’t turn it over in a hurry after putting in the hairtail. Wait until it is set and tightened before turning it over. The fried hairtail is Reapply the oil for better results.