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why use buttermilk for fried calamari?

why soak the calamari in buttermilk?

asked by JoKitchen over 5 years ago
4 answers 9006 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Buttermilk seems to serve as a tenderizer-- I soak fried chicken in it. It also gives a nice coating so flour or bread crumbs will stick.

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added about 5 years ago

I believe the main reason seafood is sometimes soaked in milk/buttermilk is to neutralize unwanted fishy smell.

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Sam1148

Sam is a trusted home cook.

added about 5 years ago

Like Nutcakes says it acts as a tenderizer. There's another benefit if you're frying frying it and coating with self rising flour---or a coating with flour with a base agent like baking soda. The acids in the butter milk will react with the base giving it a light crunchy coating.

Don't despair if you don't keep buttermilk on hand. There's a powered version available in the baking section which is perfectly fine for baking and soaking. In fact, some say it's better than 'cultured' buttermilk as the acid ratio is closer to natural old fashioned buttermilk. You keep it in the freezer after opening in a well sealed container.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Yes, buttermilk has a tenderizing effect because of its acid content. Acids break down proteins, which occur in long, sinuous, complicated structures. A combination of lemon or lime juice and olive oil will have a similar effect, but won't result in that satisfying crunch that Sam1148 describes.

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