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    BamaNation All-SEC BigTex's Avatar
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    On using buttermilk instead of milk and egg while frying catfish

    I use milk and egg to wet a catfish filet before I roll it in flour while a friend of mine uses buttermilk . What is the difference ?

    Can you do the same for shrimp , oysters , chicken...etc...etc...etc ?
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    FB Moderator Bamabuzzard's Avatar
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    Re: On using buttermilk instead of milk and egg while frying catfish

    Quote Originally Posted by BigTex View Post
    I use milk and egg to wet a catfish filet before I roll it in flour while a friend of mine uses buttermilk . What is the difference ?

    Can you do the same for shrimp , oysters , chicken...etc...etc...etc ?
    Buttermilk is "richer" in flavor and supposedly helps the meal/flour hold to the food better. Or at least that what's Paula Deen said...
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    Administrator Emeritus & Chef-in-Chief bayoutider's Avatar
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    Smile Re: On using buttermilk instead of milk and egg while frying catfish

    I have heard people complain that egg wash on chicken makes the coating harder. I use egg wash and cracker crumbs for oysters but they aren't in the hot oil as long as a piece of chicken and cracker meal is different than plain flour. For fried chicken, which I get too little of lately, I like to soak my pieces in buttermilk that I have seasoned. It seems to soak into the chicken giving more flavor and the acid will tenderize the meat, not that chicken needs tenderizing. You could use buttermilk for shrimp, fish, rabbit, squirrel or cutlets. You can also use plain milk or better yet evaporated milk that you have seasoned. Try adding mustard to the milk, try adding mustard to the egg wash as well. I guess my advice would be to try both ways and decide for yourself which you like better and which is less trouble.

    On shrimp and fish I usually coat with yellow mustard then dredge in my super secret fish meal which is 2 parts flour, 1 part corn flour, corn starch, black & red seasoning, bit of onion powder and paprika.
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    BamaNation First Team bama_belle's Avatar
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    Re: On using buttermilk instead of milk and egg while frying catfish

    My dad started putting an egg in his buttermilk (when he fries chicken) and it seemed to make a crispier crust.

    I tried this (egg in buttermilk) on frozen okra and fried it and it tasted like fresh okra.

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    BamaNation Hall of Fame TommyMac's Avatar
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    Re: On using buttermilk instead of milk and egg while frying catfish

    Quote Originally Posted by bayoutider View Post
    I have heard people complain that egg wash on chicken makes the coating harder. I use egg wash and cracker crumbs for oysters but they aren't in the hot oil as long as a piece of chicken and cracker meal is different than plain flour. For fried chicken, which I get too little of lately, I like to soak my pieces in buttermilk that I have seasoned. It seems to soak into the chicken giving more flavor and the acid will tenderize the meat, not that chicken needs tenderizing. You could use buttermilk for shrimp, fish, rabbit, squirrel or cutlets. You can also use plain milk or better yet evaporated milk that you have seasoned. Try adding mustard to the milk, try adding mustard to the egg wash as well. I guess my advice would be to try both ways and decide for yourself which you like better and which is less trouble.

    On shrimp and fish I usually coat with yellow mustard then dredge in my super secret fish meal which is 2 parts flour, 1 part corn flour, corn starch, black & red seasoning, bit of onion powder and paprika.
    Good point about the cracker meal, my Dad's fried fish were the best I've ever had and he wouldn't use anything but cracker meal.
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