Should starch or flour be used for dry frying hairtail

Both starch and flour can be used for dry frying hairtail, but starch can make the outer skin more crispy, while flour is more likely to form a uniform crispy shell. Starch has less oil absorption and better moisture locking effect, while flour has strong adhesion and is suitable for beginners to operate.

Starch, as a common coating material, has fine particles that quickly gelatinize and form transparent crispy shells when exposed to heat. When fish is wrapped in starch and fried, the surface will have a cash yellow honeycomb structure, with a light and crispy texture. The starch layer can effectively isolate the penetration of oil and maintain the tenderness of fish meat, making it suitable for people who pursue a low oil diet. Starch undergoes Maillard reaction at high temperatures to produce a special aroma, but the oil temperature needs to be controlled to avoid burning. Suggest using corn starch or potato starch, and refrigerate the fish pieces for 10 minutes before frying to enhance adhesion. The crispy shell formed by flour is relatively thick and uniform, and the protein forms a mesh structure around the fish body when heated. Medium gluten flour is suitable for most households to use, and it is not easy to peel off during frying and has a golden color. Flour has strong water absorption, and attention should be paid to adjusting the consistency of the slurry. If it is too thin, it is easy to drip. If it is too thick, it will affect the taste. Compared to starch flour, it absorbs slightly more oil, but it can better lock in the freshness of hairtail. For the first attempt, a 1:1 mixture of flour and starch can be used to balance crispness and ease of operation. Marinating with ginger juice before frying can remove fishy odor and enhance flavor.

Regardless of whether starch or flour is chosen, it is recommended to cut the hairtail into sections and marinate them with cooking wine, salt, and pepper to remove the fishy smell. When the oil temperature reaches 60% hot, put it in the pan and fry it for the first time until it is set, then fry it again until golden brown. Eating it with salt and pepper or lemon juice can relieve greasiness. Pay attention to controlling the frying time to avoid nutrient loss, and cardiovascular disease patients should reduce the frequency of consumption. Fresh hairtail is rich in high-quality protein and unsaturated fatty acids, and moderate consumption is beneficial for cardiovascular and cerebrovascular health.