Do you need to remove the fins when frying hairtail fish? Why do you need to remove the fins when frying hairtail fish?

We all know that fried hairtail is a common delicacy. It has many cooking methods, rich flavors, and tastes fragrant and crispy. It is very popular among people. Many people will fry hairtail at home. There are certain skills to fry hairtail, so do you need to remove the fins when frying hairtail? Let's take a closer look!

Why do we remove the fins of hairtail fish?

The fins of hairtail are not edible, so when cooking hairtail, you must cut off the fins. If you don't cut them off, the bitter taste of the fish will come out during frying, making the finished hairtail taste very bad.

Hairtail is a high-protein marine fish and is naturally rich in nutrients, but it lacks nutrients such as dietary fiber and vitamin C. It is recommended to have a vegetarian dish when eating hairtail, such as broccoli, kale, cabbage, rapeseed, etc.

How to fry hairtail to reduce nutritional loss

Some people like to eat fried hairtail, which is indeed crispy and delicious, but from a health perspective, it loses too much nutrition, so it is not recommended to dry-fry hairtail. If you really like fried hairtail, you can eat it occasionally, but it is recommended to coat it with egg powder and fry it for a short time. Although it will consume more fat than steaming fresh hairtail, at least it is heated for a short time under the protective layer, which retains more omega-3 fatty acids and vitamin D, and the protein is not easy to produce heterocyclic amines.

Fried hairtail fish recipe

Ingredients:

2 hairtail fish, 1 scallion, 4 teaspoons cooking wine, 1 piece of ginger, 6 cloves of garlic, some pepper powder, some salt, 1 plate of flour, 1 tablespoon of sugar, 1 tablespoon of oyster sauce

Production process:

1. Remove the head and tail of the hairtail fish, cut off the fins on both sides of the fish with scissors, remove the fish's internal organs, clean it with water, drain the water, and cut it into evenly-length hairtail fish pieces. Cut the green onions into green onion shreds and the ginger into ginger shreds.

2. Put the hairtail into a bowl, add appropriate amount of salt, cooking wine, pepper powder, sugar, and oyster sauce and mix well. Then add shredded ginger, shredded green onion, and coriander, mix well with your hands, cover with plastic wrap and marinate for 2 hours.

3. When the marinating time is up, take out the hairtail pieces from the container and drain the moisture. Prepare a plate of flour. Use chopsticks to pick up a piece of hairtail and place it on the flour, evenly coating it with a thin layer of flour.

4. Heat more oil in a pan, pour out the oil when it is hot, this is called lubricating the pan, then add a little more oil, so that the fish will not stick to the pan easily when frying, and when the oil temperature is 60% hot, add the hairtail pieces. Put the hairtail into the pan one by one, don't rush to turn it over, wait until one side is fixed before turning it over, otherwise it will easily stick to the pan and break.

5. Fry until both sides are golden brown, add the hairtail in turn, remove from the pan and drain the oil. When the oil temperature rises again, add the hairtail in turn, fry until the surface is crispy, remove from the pan and drain the oil.