Fish has nourished many civilizations for thousands and thousands of years already and the love for fish dishes has not stopped. We fry, bake, grill and steam fish. We even make fish stews and fish soups. Not only are fish delicious they are also very nutritious. Fish are packed with protein and essential fatty acids. Protein are building blocks of life. Our bodies need protein to repair and maintain itself. Essential fatty acids protect the heart and aid in brain development. Everytime you get a taste of a fish dish, you are making your body healthier.
Now, have you ever used buttermilk in your fish batter? If you haven’t then you would be surprised with the delicious taste of buttermilk with the crispiness of your fish fillets.
Fish Fillet in Buttermilk
If you love eating fish then this recipe will suit your tastebuds. But even if you shy away from fish dishes, once you tasted this dish, you’ll most probably have a change of heart.
What You Will Need
Head to the local farmer’s market or grocery store and buy the ingredients for this recipe.
- Fish Fillets – If you are cooking for 4 mouths including your own then 2 pounds of white fish meat is enough.
- Buttermilk – Don’t forget to grab buttermilk in the grocery or else your dish would no longer be fish in buttermilk. You would only need a cup.
- Biscuit Baking Mix – You will need a cup.
- Salt – You probably already have salt in your kitchen. Half a teaspoon will be enough.
- Ground Red Pepper – A quarter teaspoon is all you’ll need. If you love to spice things up, you can use a little bit more.
- Canola oil – A quarter cup should be enough.
- Moroccan Argan Oil – This is yet another ingredient that you should not cut out from this dish. You will need about 2 tablespoons to drizzle over the fillets right before serving.
Now that you have gone fishing (in the market or grocery store) and gathered everything that you need, let’s start cooking!
- Step 1. Rinse the fillets and place them in a baking dish. It is best to use a 9 x 13-inch baking dish.
- Step 2. Pour the buttermilk in the dish to completely coat the fish. Get your plastic wrap and cover the baking dish with the buttermilk-soaked fish. Place the dish in your fridge for 30 minutes. Turn the fillets once after 15 minutes.
- Step 3. Get your shallow baking dish and start mixing the biscuit baking mix, sat and ground pepper. Grab the fillets out of the buttermilk and put them in the biscuit baking mixture. Remember to coat both sides evenly.
- Step 4. Have your stove on medium heat and start heating up your skillet with the canola oil. Once the oil is hot enough, start putting in a few of the fillets in. Cooking for each side would only take 3 to 4 minutes. Place the cooked and golden brown fillets on a plate lined with paper towels. Cover the plate with foil to keep them warm while cooking the remaining fillets.
Drizzle with Argan oil before serving.If you want the fish crispy, you can serve the Argan oil on a saucedip dish. You will love the extra nutty flavour that this oil brings.