Cooking tip: Using milk to reduce fish odor when frying

To reduce the unpleasant odor caused by frying fish, particularly freshwater varieties, a kitchen technique involves using milk. By pouring approximately 100 to 125 milliliters of milk into a heated pan and allowing it to warm before adding the fish, the proteins in the milk can bind with the compounds responsible for the strong smell. This method is also intended to keep the fish meat soft and juicy rather than dry or rubbery, without leaving a noticeable milk flavor.

Effective preparation also requires proper thawing and pan management. Frozen fish should be thawed in the refrigerator overnight rather than being placed directly into a pan, as partially frozen fish releases excess water and may boil rather than fry. Additionally, cooks are advised not to overcrowd the pan, as this drops the temperature and prevents a crispy crust from forming. For those avoiding dairy, unsweetened almond or soy milk can serve as alternatives.