Should I use eggs or flour to fry hairtail

The use of eggs or flour for frying hairtail should be determined according to taste requirements. For a crispy taste, it is recommended to use flour. For a preference for fresh, tender, and juicy meat, eggs can be chosen. When frying hairtail, using flour can form a golden crispy shell, especially suitable for people who like a dry and fragrant taste. After being wrapped in flour and quickly fried at high temperature, it can quickly solidify and lock in the moisture of fish meat, while producing a uniform coking layer. If low gluten flour is chosen, it has a relatively lower oil absorption and is healthier. During the process of frying flour, attention should be paid to controlling the oil temperature to avoid the outer layer being burnt and the inside being undercooked. Pairing with a small amount of starch can enhance crispness, but using only starch can easily lead to desizing.

Egg liquid wrapping hairtail can form a soft protective layer, keeping the fish meat tender, smooth, and juicy. The characteristic of protein in egg mixture solidifying when exposed to heat can reduce fiber shrinkage in fish meat, making it particularly suitable for thick cut fish segments. Adding a small amount of water starch can enhance the consistency effect, but when frying pure egg mixture, it is necessary to master the technique of slow frying over medium to low heat. Egg fried hairtail is suitable for groups such as the elderly and children who prefer soft and tender foods, and it is not easily hardened even after refrigeration and reheating.

In practical operation, two methods can be combined, first wrapping the egg mixture and then dipping it in thin flour to achieve the effect of crispy outside and tender inside. It is recommended to marinate fresh hairtail with ginger slices and cooking wine in advance to remove fishy smell, and dry the surface with kitchen paper before frying. Regardless of which method is chosen, it should be ensured that the center temperature of the hairtail meets the safe consumption standards. Paired with lemon juice or salt and pepper, it can balance the greasy feeling. It is advisable to consume 200-300 grams per week. cardiovascular disease patients should pay attention to controlling the amount of frying oil and can switch to an air fryer to reduce oil intake.