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Buttermilk as a marinade?

RRPRRP Posts: 21,186
edited 4:02PM in EggHead Forum
We have a favorite old recipe for catfish filets that uses buttermilk and Dijon mustard to provide moisture to coat the fish with 50/50 mix of flour and ground pecans. It's cooked in what we now know as ghee (clarified butter before we got educated here). I got to thinking what would happen if I were to marinate the fish for say 24 hours in the buttermilk? Anybody got any ideers?
L, M, S, Mini
Ron
Dunlap, IL
Re-gasketing America one yard at a time!

Comments

  • SpinSpin Posts: 1,375
    RRP,[p]Buttermilk makes a great marinade. It is acidic, and as such will tend to break down the meat (tenderize). A long term exposure will tend to break down more of the meat (even to the point of becoming "mushy").[p]Buttermilk is also a great flavoring. Your recipe sounds like the buttermilk was used for its flavoring aspects, rather than its tenderizing characteristics.[p]Spin
  • Nature BoyNature Boy Posts: 8,439
    RRP,
    I agree with Spin, that buttermilk is a great tendeerizer. Fish should almost never be marinated more than an hour, unless you are following specific instrucions of a proven reicipe. Long fish marinades make mush for me. Fish doesn't really need tenderizing either. But the buttermilk might add a nice flavor.[p]I bet you could do your recipe nicely on the egg. Do your buttermilk/dijon/flour/pecan deal, and cook indirect over a dry drip pan at 450. IMO, if you marinate fish overnight in buttermilk, it will have negative effects.[p]Keep us posted.
    NB

    DizzyPigBBQ.com
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  • RRPRRP Posts: 21,186
    Spin and Nature Boy, Thanks guys! Think I'll pass on the marinade for the fish idea, but we have plently left over for other meats to try. Now, just iffin I convince wifey it's ok for me to steer away from the proven method of frying in a pan with ghee until golden brown on the stovetop and instead risk indirect as you suggest on Mr Egg I ASSUME you're still saying use a pan and the ghee..right? Sorry to be such a dweeb, but my fish heretofore has always and only been salmon and never a coated fish like this cat fish.
    L, M, S, Mini
    Ron
    Dunlap, IL
    Re-gasketing America one yard at a time!

  • GaDawgGaDawg Posts: 178
    RRP,
    So I don't get killed on my reply to this, let me state that I love my BGE, will pick up a mini this weekend to go
    with my large, and am a 100% egg man. Having said that, there is nothing better on God's green earth than buttermilk soaked, southern fried chicken (in fat), biscuits, gravy, green beans cooked with fatback and mashed potatoes. Sweet tea too!
    Chuck

  • BamabobBamabob Posts: 246
    RRP,
    Sorry to be coming on so far behind,but been 'vacatin' for a few days and taking awhile to catch up on my forum reading.Anyhow,many,many years ago my mom used buttermilk on fish to get rid of strong "fishy" flavors in fish like mudcat, and most salt water types that had a strong fish taste,also used it on deer rabbit and squirrel.Like Spin and others said, don't leave the fish in it too long,animal meat didn't seem too critical time wise,Good cookin'.Bob

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