Why Do You Soak Fish In Milk Before Cooking? The Secret To Perfect Seafood!

Is it beneficial to soak fish in milk before frying? Many wonder about this culinary technique. Contrary to the belief that milk merely masks or absorbs fishy odors, it does more than that. In fact, it acts to reverse the chemical reactions responsible for the strong smells in fish. By soaking a thin fillet for as little as 10 to 15 minutes, you can significantly reduce its pungency, resulting in a milder taste. If you’re dealing with thicker fillets or steaks, you can confidently extend the soaking time, often doubling it to achieve the desired effect. This method not only helps with the odor but also contributes to a more pleasant and mild flavor in your cooked fish.

Is it possible to substitute regular milk for buttermilk when soaking fish? Yes, you can definitely use whole milk or evaporated milk as an alternative to buttermilk in this process. Additionally, instead of using traditional flour, you can opt for cornmeal or pre-packaged fish fry mix for coating the fish. It’s important to avoid overcrowding your skillet or deep fryer when cooking the fish. Overcrowding can lower the cooking temperature, leading to steaming rather than achieving a crisp, deep-fried texture. This information should help you make the most out of your fish frying experience. (Note: The date “31st Oct 2022” seems unrelated to the topic and has been omitted for clarity.)