How Long Should You Soak Fish in Buttermilk Before Cooking?

Buttermilk is a popular ingredient used to soak fish before cooking. The tangy, acidic liquid can really boost the flavor of mild fish and help neutralize any “fishy” odors But exactly how long should you soak fish in buttermilk? The soaking time can vary depending on the type and thickness of the fish Here’s what you need to know about using buttermilk as part of your fish prep.

Why Soak Fish in Buttermilk?

There are a few key reasons to soak fish in buttermilk before cooking:

• Neutralizes odor – The acids in buttermilk neutralize trimethylamine, one of the compounds responsible for a “fishy” smell. This makes the fish more mild.

• Tenderizes – While fish is naturally tender, the acids in buttermilk can further help break down protein fibers.

• Adds flavor – Buttermilk has a tangy, creamy flavor that complements many types of fish. The milk sugars also promote browning during cooking.

• Improves texture – Soaking makes the flesh feel smoother and silkier. Buttermilk can also help breading adhere better.

So buttermilk soaking provides both flavor enhancement and odor control. It’s especially useful for oilier, stronger-tasting fish like salmon, catfish, bluefish, mackerel, and trout. The buttermilk helps balance and mellow their robust flavor.

Choosing a Buttermilk Soaking Time

The ideal buttermilk soaking time depends on a few factors:

• Thickness of the fish – Thinner fillets require less time than thick steaks or fillets.

• Density of the fish – Denser, meatier fish need more time than delicate ones.

• Personal preference – If you want a subtler flavor, soak longer. For more pronounced “fish” flavor, soak less.

Here are some general buttermilk soaking guidelines based on fish type and thickness:

• Thin fillets (1/2 inch or less): 10-15 minutes
• Thicker fillets (3/4 to 1 inch): 15-20 minutes
• Steaks or very thick fillets (over 1 inch): 30 minutes or more
• Delicate fish (tilapia, sole): 10-15 minutes
• Meaty fish (salmon, catfish): 15-30 minutes

For most fish fillets, a 15 minute buttermilk soak is sufficient. Thick salmon or catfish fillets can go for 25-30 minutes. Sturdy steaks can even soak for an hour or more. But no matter what, resist oversoaking. Too much time in the buttermilk can make the texture mushy and wash out all the flavor.

Tips for Soaking Fish in Buttermilk

Follow these tips for delicious results when soaking fish in buttermilk:

• Use cold buttermilk – It absorbs better into the fish than room temp or warm buttermilk.

• Add spices or herbs – Try adding a little salt, pepper, dill, oregano, garlic powder, or Cajun seasoning to the buttermilk for extra flavor.

• Turn the fish – Occasionally flip or rotate the fish in the buttermilk to ensure even coverage.

• Pat fish dry – Remove fish from the buttermilk and pat off excess liquid before breading and cooking to help the coating stick better. Discard used buttermilk.

• Adjust cook time – Soaked fish cooks slightly faster, so reduce oven baking or pan frying time by 2-3 minutes.

• Use mild heat – Avoid high heat when cooking soaked fish, which can make it dry or rubbery. Gentle baking, pan frying, or poaching work best.

With these guidelines, you can confidently soak fish to the ideal level in buttermilk. Keep the thickness, density, and desired flavor in mind. For most fillets, a quick 15 minute soak is all you need to add a tangy twist. But play around with longer soaking times for extra-large fillets and steaks to infuse even more flavor. Just be sure to pat the fish dry and adjust cooking times to prevent overcooking.

Delicious Buttermilk Fish Recipes to Try

Need some inspiration for cooking fish after a buttermilk soak? Here are some tasty recipes to try out:

Buttermilk Baked Cod

Ingredients:

• 4 cod fillets (5-6 oz each), rinsed and patted dry
• 1 cup buttermilk
• 1/4 cup flour
• 1 tsp paprika
• 1/2 tsp each salt and pepper
• 2 tbsp olive oil

Directions:

1. Place cod fillets in a baking dish and pour over buttermilk. Turn to coat and let soak 15 minutes.
2. In shallow dish, mix flour, paprika, salt, and pepper. Dredge cod fillets in flour mixture to coat both sides.
3. In ovenproof skillet, heat 1 tbsp oil over medium-high heat. Add 2 cod fillets and cook 3-4 minutes per side until golden brown. Transfer to plate and repeat with second tbsp oil and remaining fillets.
4. Bake in a 375°F oven for 6-8 minutes until fish flakes easily. Enjoy!

Crispy Buttermilk Catfish Fingers

Ingredients:

• 1 lb catfish fillets, cut into 1-inch wide strips
• 1 cup buttermilk
• 1/2 cup flour
• 1/2 cup cornmeal
• 2 tsp Cajun seasoning
• 1/2 tsp each salt and pepper
• Oil for frying

Directions:

1. Place catfish strips in buttermilk and soak for 20 minutes.
2. In a bowl, mix flour, cornmeal, Cajun seasoning, salt, and pepper.
3. Remove catfish from buttermilk, letting excess drip off. Dredge strips in the flour-cornmeal mixture.
4. In a large skillet, heat 1/4 inch oil over medium-high heat to 350°F. Fry catfish strips for 2-3 minutes per side until golden brown. Drain on paper towels and enjoy!

Pan-Fried Buttermilk Trout

Ingredients:

• 2 whole trout, gutted and deboned
• 1 cup buttermilk
• 1/2 cup flour
• 2 tbsp Cajun seasoning
• 1 tsp paprika
• 1/2 tsp each salt and pepper
• 2 tbsp olive oil
• Lemon wedges for serving

Directions:

1. Rinse trout and pat dry with paper towels. Place in a shallow dish and cover with buttermilk. Let soak for 20 minutes, flipping halfway.
2. In another shallow dish, combine flour, Cajun seasoning, paprika, salt, and pepper.
3. Remove trout from buttermilk, shaking off excess. Dredge in flour mixture to coat.
4. In a large skillet, heat 1 tbsp oil over medium heat. Add trout and pan fry 3-4 minutes per side until browned and fish flakes easily.
5. Transfer to a serving platter and squeeze fresh lemon juice over the top. Enjoy this zesty trout straight from the pan!

The Takeaway

Buttermilk soaking is a simple way to add flavor and moisture to fish before cooking. For most fillets, a 15 minute soak is perfect, but larger portions can go longer. Just pat fish dry after soaking and adjust cooking times slightly. In no time, you’ll be serving up tender, flaky fish with a tangy buttermilk twist.