Soaking Fish Fillets in MILK? (Does it Work?)

Soaking Fish Fillets in MILK? (Does it Work?)
So, in my previous video about soaking fish fillets, I learned that soaking fish fillets in water overnight removes almost all of the excess blood, leaving perfectly clean fish fillets. However, a bunch of you guys told me to try milk and saltwater, so that's what we're doing today! Leave me some more suggestions for things to try in the comments and enjoy the video!

I dip my fillets in regular mustard. I also use the hot spicy mustard on certain occasions. Simply "Outstanding"!



Side Note; Use your favorite fish fry mix!

I could better be able to comment if that plate in the picture was sitting in front of me right now !

oooh i'll have to try that!

trust me, it was really good! lol

Soak mine in beer.

Buttermilk is what I use. Plus its a little thicker and holds the meal better.

I plan on trying that in a future follow up video

Cut the throats as you take them out of the live well, filets will not be bloody.

Mo

I recently tried soaking my filets in Louisiana Hot sauce as recommended by SGT Chris Gill of the "Asleep At The Reel " you tube channel and found the taste to be incredibly WICKED with flavor. I was expecting to have my taste bud set a blaze but it didn`t happen instead what I got was a tender flavorful filet after coating them in the Blue bag of Louisiana Fish fry! Try it you wont believe the taste.

I prefer to pack my fish on ice overnight before I clean them.

When you clean them the next day the fish fillets are nice and hard and almost no blood.

We then have a bucket full of ice and water and we toss the fillets into that bucket as we clean. They soak in there.

After we are done filleting we pull the fillets out of the ice water bucket and cut out the ribs.

The fillets stay cold and hard throughout the cleaning process.

We toss the finished fillets in a turkey roaster and take them inside and fill up the roaster with water.

We then bag the fillets. As we bag them we inspect the fillet and make sure it is thoroughly washed under running water.

We put enough fillets in the bag for a meal. There will be excess water in the bag as we throw them in. We push out the air and seal the bag. Bags are usually 1/4 to 1/2 full depending on the size of the fillets.

When we are ready to eat we thaw the fillets and I soak them in a bowl with water, lemon juice, and lots of ice. I leave them in the fridge throughout the day soaking until its getting close to cook.

I whip up an egg wash 4-5 eggs. I want it somewhat thick so it sticks to the fillets well. I do not use like an egg beater because the wash will get too thin. I use a fork most of the time.

Then on the baking section at most grocery stores you can find Kellogg Corn Flake Crumbs in a box. I dump them into a ziploc bag.

I coat the fillets in the egg wash and then toss them into the ziploc bag and shake it and coat the fillet with the corn flake crumbs. I lay them on a plate and let the corn flake crumbs dry to the fillet.

Toss them into the grease when ready and a few minutes later enjoy.

I am sure if you want to season them up you can do that as well.

Everyone is different on their likes and preferences.

I know it seems like a lot, but it is how I have always done it and my fish are clean and never taste fishy.

Just one of a thousand different ways to clean fish.

Your picture looked great by the way.

The below photos are prior to the last soak and cleaning in the running water at the kitchen sink and just before bagging.

oooooh that sounds good! I hate spicy foods but it sounds like i really need to try that!

You`ll be Surprised !!

Time for some fresh fish y’all !!!!

I soak 'em in beer for 15 minutes. Neutralizes fishy taste and firms up the meet. Then I drink the fish flavored beer afterwards...

I think I'd get a fresh beer!!!! HHHaaaaaa!!!!!

I use Frank's Hot Wing sauce.