Yes, you can absolutely use milk (or buttermilk) instead of egg to coat fish for breading; it works as a binder to help flour and crumbs stick, and buttermilk, in particular, adds flavor and helps tenderize the fish, with options like yogurt or even just water also working for a lighter coating. A simple flour-milk mixture or even just dipping the fish in milk before the breading creates a great crust, similar to using an egg wash, and you can also use it to soak fish to reduce "fishy" flavor before breading.
For fish, chicken and pork chops I use milk instead of egg wash. I find bread crumbs or cornflake crumbs cling just fine. I season and spritz with EVOO and air fry. I use egg wash first, or milk, seasoned flour or seasoned bread crumbs.
If you are using a recipe that really calls for an egg replacement to bind, I had most success with using a flax egg. To make this you mix 1 tablespoon of ground flaxseed with 2 and a half tablespoons of water. Mix it up and then let it stand for 10 to 15 minutes until it looks a bit gloopy!
Fish Batter Ingredients
Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior. Salt: A teaspoon of salt enhances the overall flavor of the fish batter.
Best Egg Substitutes for Breading Chicken
The best binder to use to hold the fish together in fish cakes is a combination of eggs, mayonnaise and panko bread crumbs.
As an egg-free alternative, you can use a flax or chia “egg” substitute that vegan bakers use in place of a chicken egg. Both become gel-like in consistency and can be sticky enough to bind together your protein mix, but your finished fish cakes won't hold together nearly as well.
Here are a few alternatives you can try:
Rinse the fish with tap water.
This will wash off any TMA on the fish's skin. Soak the fish in milk for approximately 20 minutes and then rinse it off in cold tap water. Rub an acidic ingredient on top of the fish, like lime, lemon, tomato, or vinegar. This will add bright flavors to the fish when cooking.
Stir together oil and milk in a medium bowl. Dip each fish into oil/milk mixture, then press into breading until evenly coated on all sides. Place onto prepared baking sheet, leaving space in between each piece. Bake for 10 minutes, then carefully flip each piece.
Sweetened condensed milk acts as a binder and adds structure and moisture to recipes like cakes and muffins. 1/4 cup of sweetened condensed milk can take the place of one egg. If you don't have some on hand, you can make your own. Simply simmer milk and sugar on a low burner until it's thick and syrupy.
Breadcrumb Coating – Egg Substitutes
Milk, cream, yoghurt or condensed milk can all be used instead. You can also try making a thin paste with flour, salt, pepper and water. The purpose of the egg is not only to add moisture, but also to bind the item with the breadcrumbs.
Mustard, flour, seasonings, egg, and crushed pretzles. Take the fillet and lightly coat both sides in mustard. Then dip in your flour and seasonings mixture, then dip in eggs, and finally coat with crushed pretzles. Fry on stove top with a little oil for about 10-15 mins until the fillets flake nicely.
Refrigerate the mix, use a sheet pan
Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.
Choose a binder like aquafaba, arrowroot powder, chia seed, chickpea flour, flaxseed, or soy lecithin to take the place of egg.
Breading also sticks well to cutlets that have first been marinated in buttermilk or yogurt, or coated in mayonnaise. Can you use milk instead of eggs? Yes, you can use milk instead of eggs. If you do this, you need to coat the cutlets in a layer of flour first.
Egg Substitutes – for vegan recipes & baking
What is an Egg Wash Substitute?
The rule 10-Minute Rule or Canadian Cooking Method is simple: cook fish for 10-minutes per inch of thickness. Then, flip the fish only once, halfway through the cooking time. Whether you plan to follow a recipe or not, start by measure the thickest part of the fish with a clean ruler.
Good chance your fish is too moist and the 1st coat of flour isn't sticking to the fish. Season the fish with salt to draw out excess moisture. Pat with a paper towel. The sitting in the flour for a few minutes is key in my opinion.
When meat or fish touch a hot metal pan, the heat unravels (or denatures) the muscle proteins, exposing a lot of their surface to the metal. The proteins then start to form chemical bonds with the metal, causing them to stick.