Author Topic: What do you soak your fish fillets in? (Read 28332 times)

Crash04 · « **on:** Jan 18, 2012, 08:17 PM »

I like to pan fry my fish and I have always soaked my fillets in salt water before I cook them. What else has everyone tried that turned out good??

jimyoumook · « **Reply #1 on:** Jan 18, 2012, 08:24 PM »

mother in law soaks them in buttermilk, its pretty good

NEZ · « **Reply #2 on:** Jan 18, 2012, 08:27 PM »

If it is a strong "fishy" type fish, I will soak it in lemon juice. The rest of the fish I just soak in milk.

GCD · « **Reply #3 on:** Jan 18, 2012, 08:28 PM »

Quote from: jimyoumook on Jan 18, 2012, 08:24 PM

mother in law soaks them in buttermilk, its pretty good

Do this!

Iceassin · « **Reply #4 on:** Jan 18, 2012, 08:35 PM »

Nothing...pat filets dry on a towel...shake in a bag of seasoned flour...drop in deep fryer...put a little more seasoning on them when pulled from the fryer...eat!

Nanner · « **Reply #5 on:** Jan 18, 2012, 08:36 PM »

Milk overnight....

shaun_300 · « **Reply #6 on:** Jan 18, 2012, 08:40 PM »

I soak mine in cold water, dip them in egg, then a mixture of 1/2 flour and 1/2 pancake mix, and fry them in butter or oil.

Osage · « **Reply #7 on:** Jan 18, 2012, 08:41 PM »

Milk!

Hardwaterluver · « **Reply #8 on:** Jan 18, 2012, 08:47 PM »

I soak salmon in milk if I fry them, perch and gills get nothing and thats the way they like it.

bogeyjoker · « **Reply #9 on:** Jan 18, 2012, 09:10 PM »

buttermilk too. I think it helps keep the flesh firm and helps keep the breading on.

CharlieBrn · « **Reply #10 on:** Jan 18, 2012, 09:13 PM »

Not really anything that I soak them in. During the summer however, I will sink the fillets in a bowl of water and place it in the frig to firm up the meat and thats about it.

MEMAGGIENCOMET · « **Reply #11 on:** Jan 18, 2012, 09:22 PM »

I rinse my fish with cold water and pat dry. Then into milk and then batter and into the hot oil they go

CZMark · « **Reply #12 on:** Jan 18, 2012, 09:33 PM »

I've never soaked my fish in anything. How long do you guys soak in buttermilk?

da man cave shack · « **Reply #13 on:** Jan 18, 2012, 09:49 PM »

Nice hot oil. LOL

bogeyjoker · « **Reply #14 on:** Jan 18, 2012, 09:51 PM »

Quote from: CZMark on Jan 18, 2012, 09:33 PM

I've never soaked my fish in anything. How long do you guys soak in buttermilk?

Anywhere from an hour to overnight.

Hard Ice · « **Reply #15 on:** Jan 18, 2012, 09:54 PM »

Hot butter in the frying pan

IceMan74 · « **Reply #16 on:** Jan 18, 2012, 11:02 PM »

I have soaked pike in beer over night, it turned out pretty well. You get the slight hint right at the end!!!!

salty · « **Reply #17 on:** Jan 18, 2012, 11:02 PM »

Haven't really soaked them much but I am going to try Buttermilk now! Usually dunk them in eggs then the Ritz cracker crumbs but a couple of years ago my friend turned me onto Kellogg's Corn Flake Crumbs. If you haven't tried do your self a favor and get some. Salty
http://www.kelloggs.com/en_US/kelloggs-corn-flake-crumbs.html

nove · « **Reply #18 on:** Jan 18, 2012, 11:19 PM »

I like to soak them in cold salt water for a few hours before freezing or cooking.

nove

laclabiche walleye hunter · « **Reply #19 on:** Jan 18, 2012, 11:26 PM »

Quote from: Hard Ice on Jan 18, 2012, 09:54 PM

Hot butter in the frying pan

X2

wyogator · « **Reply #20 on:** Jan 19, 2012, 12:45 AM »

I don't use buttermilk anymore, because I quit frying fish. Shake-n'-bake walleye is almost just as good, and a lot healthier. I soak mine in a bowl of water in the fridge, with ice cubes to firm up the meat. If the fish is strong or gamey, I add some salt.

Gillgrabber · « **Reply #21 on:** Jan 19, 2012, 06:59 AM »

The Doctor told me to cut back on salt and fried foods when he put me blood pressure meds. I liked salt, but will enjoy playing with my Grandkids more so it's a trade-off I've come to accept. I've also tried shake & bake and found it pretty tasty.
For you young guys - enjoy being able to eat what you want now because it won't last forever!

GCD · « **Reply #22 on:** Jan 19, 2012, 07:06 AM »

Another good marinade besides buttermilk is Italian salad dressing, it works for fried or baked fish and gives it a zesty flavor.

Dammit! Now I'm hungry!!!

marmooskapaul · « **Reply #23 on:** Jan 19, 2012, 07:42 AM »

I only soak them in salt water while I'm filleting them. After that I store the fillets I'm going to eat [within 3 days] in a tuperware container between layers of damp paper towels.I don't like my fillets laying in water for an extended length of time. Just me.
Paul

Gillfisher · « **Reply #24 on:** Jan 19, 2012, 07:59 AM »

I rinse the fillets in cold well water only, one of the restaurants locally known for it's superb Lake Perch fish fry told me the key is to rinse and rinse and rinse and when you think you've rinsed them enough, rinse them again. We have never had "fishy" tasting fish doing this, they are always fantastic.

gillcommander · « **Reply #25 on:** Jan 19, 2012, 08:04 AM »

straight from the lake....clean and fillet....rinse with water after cleaning and then right again before dipped in Frying Magic and cookede in hot oil!!!

I like it alot!!!

mainefrozenrocks · « **Reply #26 on:** Jan 19, 2012, 08:20 AM »

A bowl has always worked well for me, although sometimes I have not wanted to share them so they were soaked in the garage.... Have a great day !

chfishon · « **Reply #27 on:** Jan 19, 2012, 08:28 AM »

Quote from: marmooskapaul on Jan 19, 2012, 07:42 AM

I only soak them in salt water while I'm filleting them. After that I store the fillets I'm going to eat [within 3 days] in a tuperware container between layers of damp paper towels.I don't like my fillets laying in water for an extended length of time. Just me.
Paul

x2 i soak in salt water when i fillet them then they get rinsed off and put in freezer bag fill with water then freeze..If u lay them flat u can stack them and make more room...

eriksat1 · « **Reply #28 on:** Jan 19, 2012, 08:58 AM »

There is only one reason to soak fish fillets, and that is if they are tainted or with a fishy flavor, like some fish I caught in a river below a paper mill. If so, whole milk or buttermilk is the best, soak over night in the refrigerator, it draws out all the tainted or fishy flavor, I don't know why, but it does work. Normally I just rinse and freeze, or if cooking right away dip them in milk and egg batter then lightly bread and into the deep fryer. I'm getting hungry.

neveruminda · « **Reply #29 on:** Jan 19, 2012, 10:26 AM »

ALWAYS cold water & sea salt or kosher salt then they are left in fridge overnight

Cold water firms up the filets + prevents bacteria from forming too soon- a "sort" of curing effect; it will allow
the fish to stay in the fridge a few days longer in case you could not fry or smoke them as soon as planned

If you want to add buttermilk the day of frying (in the morning or afternoon) that's delicious too

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Author Topic: What do you soak your fish fillets in? (Read 28332 times)