Culinary technique uses milk to improve fish frying

A culinary technique involving the use of milk during the fish-frying process can effectively neutralize unpleasant odors and improve meat texture. By adding approximately 100 to 125 ml of milk to a heated pan before placing the fish, the casein protein in the milk binds to the compounds responsible for the strong smell often associated with river fish.

This method serves two primary purposes: it absorbs odors to prevent them from lingering in the home and softens the meat fibers to prevent the fish from becoming tough or rubbery. The milk does not leave a dairy flavor on the final dish. For those following fasting dietary restrictions, unsweetened soy milk or almond milk can be used as effective alternatives to achieve similar results.