Buttermilk is sometimes used when preparing fish to help tenderize and add flavor. Here’s an overview of how buttermilk affects fish and why it’s used in some fish recipes:
Tenderizing Effect
The main reason cooks use buttermilk with fish is that the acidic nature of buttermilk helps break down connective tissues in the fish. This leads to a more tender finished product. The lactic acid in buttermilk acts as a natural tenderizer for meat, poultry, and fish.
When fish is soaked or marinated in buttermilk, the lactic acid works to partially denature the proteins in the fish. This makes the fish less tough and more tender when cooked. The effect is similar to using a powdered meat tenderizer that contains enzymes that break down proteins.
Adds Flavor and Moisture
In addition to tenderizing fish, buttermilk also adds flavor and moisture. The tangy taste and creamy consistency of buttermilk impart flavor to relatively mild tasting fish like tilapia, cod, flounder, and catfish. The extra moisture can help the fish stay juicy when cooked.
Buttermilk’s thickness also allows it to adhere well to fish for marinating or dipping to give a flavorful coating. Spices and herbs can be added to buttermilk to give fish even more flavor.
Helps Adhere Coatings
The viscosity and acidity of buttermilk also makes it useful for helping coatings like breadcrumbs or flour adhere to fish for pan frying or baking. When fish is dipped in buttermilk first before coating, the buttermilk helps the coating stick better and remain intact during cooking.
For example, soak fish fillets in buttermilk then dredge in flour, cornmeal, or panko breadcrumbs for crispy fried fish. The tangy buttermilk flavor comes through while the coating crisps up nicely and doesn’t fall off.
Common Uses for Buttermilk with Fish
Here are some of the most common ways buttermilk is used when cooking fish:
- Marinating – Soaking fish for 30 minutes up to overnight in buttermilk tenderizes and flavors the fish.
- Brining – A buttermilk brine infuses fish with tangy flavor and keeps it moist when cooking.
- Batter – Mixing buttermilk with flour and spices creates a tasty batter for fried fish.
- Dredging – Dip fish in buttermilk before dredging in breadcrumbs helps them stick.
- Baking – Drizzle buttermilk over fish before baking for added moisture and flavor.
Best Types of Fish to Use
While buttermilk works well with most types of fish, it pairs particularly nicely with more mild tasting, flaky white fish. Some good choices include:
- Tilapia
- Cod
- Haddock
- Flounder
- Sole
- Catfish
- Halibut
- Snapper
- Mahi mahi
- Orange roughy
The buttermilk flavor complements these fish without overpowering them. The tenderizing effect also helps ensure they turn out moist and tender.
Buttermilk Substitutes
If you don’t have buttermilk available, possible substitutes include:
- Plain yogurt thinned with milk – Whisk together 1 cup yogurt and 1 cup milk as a 1:1 substitute.
- Milk soured with lemon juice or vinegar – Add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let sit 5 minutes before using.
- Whole milk – Not as acidic but can be used in a pinch.
- Non-dairy milk – For a vegan option, try oat or soy milk.
While not as acidic, these can still provide moisture and some tangy flavor to fish preparations.
Sample Buttermilk Fish Recipes
Here are a couple tasty fish recipes that make good use of buttermilk:
Buttermilk Baked Cod
Ingredients:
- 4 cod fillets (6 oz each)
- 1 cup buttermilk
- 1/4 cup flour
- 2 tbsp butter, melted
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions:
- Preheat oven to 425°F.
- Pat cod fillets dry and place in a baking dish.
- Whisk together buttermilk, flour, butter, and spices in a bowl.
- Pour buttermilk mixture over cod fillets and turn to coat.
- Bake for 15-20 minutes until fish flakes easily with a fork.
- Broil 2-3 minutes at the end to brown the top.
Crispy Buttermilk Catfish
Ingredients:
- 4 catfish fillets (about 6 oz each)
- 1 cup buttermilk
- 1 cup cornmeal
- 2 tbsp Cajun seasoning
- Oil for frying
Instructions:
- Pour oil to a depth of 1/2 inch in a large skillet and heat to 350°F.
- Pour buttermilk in one shallow dish and cornmeal seasoned with Cajun seasoning in another.
- Dip catfish fillets in buttermilk, then dredge thoroughly in the cornmeal mixture.
- Fry fillets for 2-3 minutes per side until golden brown and cooked through.
- Drain on paper towels and serve warm.
Conclusion
Buttermilk is a versatile ingredient that can add great flavor and tenderness to fish fillets. The acidic nature of buttermilk helps break down connective tissues in fish to make it more tender. It also adheres well to add moisture and allows coatings to stick better. Next time you cook a mild white fish like tilapia or cod, consider soaking it in buttermilk beforehand for a tasty, tender result.