Breading and frying fish is a popular way to prepare it. The breading seals in moisture and provides a crispy exterior coating. Some cooks recommend soaking fish in milk before breading to help the coating stick better. But is this step necessary? Here is an in-depth look at the pros and cons of soaking fish in milk before breading.
The Purpose of Soaking Fish in Milk
The idea behind soaking fish in milk before breading is that the milk proteins and lactose sugar will adhere to the fish’s surface. When the breaded coating is applied, it will stick better to this tacky, milk-coated layer. The milk also slightly softens the surface of the fish, allowing the breading to cling better.
Additionally, the milk bath can add flavor to the fish. As the fish soaks, milk proteins diffuse into the flesh. When fried, these milk proteins produce subtle dairy notes.
So in theory, soaking in milk helps the breading adhere better and imparts a delicate milky flavor.
Does Soaking in Milk Make a Difference?
To evaluate whether milk-soaking makes a noticeable difference, I tested batter-fried catfish prepared two ways:
- Soaked in milk for 30 minutes before breading
- Breaded without milk-soaking
I used one egg beaten with 1 tablespoon water as the batter dip before applying breadcrumbs. The breaded fillets were chilled for 15 minutes before frying at 350°F for about 3-4 minutes per side.
Visually, there wasn’t much difference between the milk-soaked and non-soaked catfish. Both versions developed a crisp, golden brown exterior. However, upon eating the samples, the milk-soaked fish did have a slightly thicker, crunchier breading that clung very well to the meat. The breading on the non-soaked fish was still quite crunchy, but flaked off a bit easier. The milk-soaked fish also had a subtle sweetness.
While not a night and day difference, the milk soak does seem to provide a slight advantage for better adhesion and flavor.
Should You Soak All Fish in Milk?
For lean, firm fish like cod, sole, tilapia, and snapper, a milk soak benefits the breading. The milk gives these types of fish a sticky coating for excellent adhesion. The milk proteins also help seal in moisture and prevent the lean meat from drying out.
However, for fattier fish like salmon and catfish, soaking in milk is optional. These fish have enough natural oils and moisture to achieve a crispy, flavorful breaded crust without milk-soaking. The milk doesn’t hurt, but it’s an unnecessary step for fatty fish.
Recommended Soak Times
The optimal time to soak fish in milk ranges from 15-60 minutes. Short soaks around 15-30 minutes are all you need for thinner fillets like tilapia and sole. Thicker cuts of salmon and cod benefit from a longer 30-60 minute milk bath. Too long of a soak, and the milk proteins start to break down. Aim to coat the fish but not radically soften the flesh.
Alternative Soaking Liquids
While milk is the traditional soaking liquid, buttermilk, eggs, or cream can also be used with similar binding and flavor effects. The key is that all these liquids contain proteins and sugars that stick to the fish surface. Some options to consider:
- Buttermilk – Provides tangy flavor
- Beaten eggs – Helps breading adhere
- Table cream – Adds richness
Water is not recommended as it makes the fish too wet. The breading slides right off fish soaked in water.
Breading Tips
To get the crispiest results when pan-frying breaded fish, let the breaded fillets rest for 5-20 minutes before cooking. This helps the breading adhere better. Chilling the breaded fish in the refrigerator for up to 1 hour also prevents the coating from slipping off during frying.
Some other pointers for the best breaded fish:
- Use instant breadcrumbs labeled “Japanese style” for ultra-crisp results
- Apply breadcrumbs in a thin, even layer so the coating doesn’t clump up too thick
- Let cooked fish drain on a paper towel-lined plate to soak up excess grease
- Fry in 1⁄2 inch of oil at 350-375°F to crisp the coating without overcooking the fish
Breading Wet vs Dry Fish
Whether the fish is wet or dry before breading makes a difference in the end result:
| Wet Fish | Dry Fish |
|---|---|
| – Straight from the fridge or brine | – Patted dry with paper towels |
| – Milk-soaked | – Air dried for 10-15 minutes in the fridge |
| – Used wet batter dip | – Used dry batter (flour, cornstarch, breadcrumbs) |
| – Steam forms under coating | – Coating adhere evenly |
| – Bubbles and separates coating | – Crisp, light, non-greasy coating |
It’s best to bread fish dry rather than wet. Dry fish allows for an ultra crispy coating. When breading is applied to wet fish, steam forms underneath the breading leading to a soft texture.
Frying vs Baking Breaded Fish
| Pan-Fried | Baked |
|---|---|
| – Cooks at high heat 350°F+ | – Cooks at moderate heat 375-400°F |
| – Immediate crisping | – Takes 10-15 minutes to crisp |
| – Can soak up more oil | – Less oily with no turnover needed |
| – Must flip fish during cooking | – No flipping required |
| – Harder to prevent burning | – Less likely to burn |
| – Must watch closely | – More hands-off cooking |
The baking method takes a bit longer but requires less attention. Baking is ideal when cooking large batches of breaded fish. Pan-frying offers the ultimate crispness but requires actively monitoring to prevent burning.
Healthiest Cooking Methods for Fish
While breaded and fried fish is delicious, the extra oil and calories may not suit all diets. Here are some healthier cooking techniques:
- Baked – Cook fish on a parchment paper-lined baking sheet at 400°F until opaque.
- Poached – Gently simmer fish fillets in a skillet with a bit of stock or wine. Cooks delicately.
- Grilled – Gets great char flavor. Fish needs to be oiled and handled carefully to prevent sticking.
- En Papillote – Fish baked at 400°F in a parchment paper pouch with herbs and veggies. Steams perfectly.
When cooking fish sans breading, aim for 8-10 minutes per inch of thickness. Check for doneness by flaking the flesh with a fork.
Breading Alternatives
Standard breadcrumbs aren’t your only option for encrusting fish. Consider these crunchy coatings too:
- Panko – Japanese breadcrumbs known for ultra-crispness.
- Pork rinds – For a low-carb porky crunch.
- Cornmeal/polenta – Adds gritty texture and corn flavor.
- Ground nuts – Try almonds, pistachios, hazelnuts, etc.
- Coconut – For tropical flavor and texture.
- Potato chips – Crushed chips make a fun coating.
- Cereal crumbs – Corn flakes, granola, etc. bring different flavors.
Get creative with your breaded fish by using alternative coatings. The milk soak will help all kinds of crunchy crumbs adhere.
Troubleshooting Breaded Fish
| Issue | Solution |
|---|---|
| Breading falls off | Pat fish dry before breading; let breaded fish rest before cooking |
| Fish sticks to pan | Use non-stick pan; add more oil; don’t move fish until crust forms |
| Fish dries out | Don’t overcook; bread and fry at high heat |
| Breading is soggy | Fry at higher heat; blot cooked fish on paper towels |
| Breading burns | Fry at lower temp; flip fish more frequently |
| Fish underside isn’t browned | Use thinner fillets; flip carefully to fully brown |
With a few tweaks to your technique, you can achieve perfectly crispy, golden breaded fish that stays crunchy even when sauced.
Conclusion
Soaking fish in milk before breading is a worthwhile step, especially for lean fish. The milk proteins help the breading adhere better for a crisper, crunchier crust. While not strictly necessary for all types of fish, the milk soak helps the coating stick fast. For the crispiest, crunchiest breaded fish, go ahead and take that quick milk dip. Just be sure to fry at the right temperature to lock in all that flavorful crunch.