Milk Soak Before Dredging

Soaking sliced ingredients in milk before dredging in seasoned flour serves two purposes. The liquid softens and mellows raw or sharp flavours — particularly effective with onions, where a 20-minute soak noticeably reduces pungency. More practically, the wet surface left by the milk gives the dry coating something to adhere to, producing a more even, clinging crust than dredging dry would achieve. Buttermilk is a common substitute and adds a mild tang; whole milk gives a cleaner result. In either case, allow excess liquid to drip off before dredging — if the surface is too wet, the coating will clump and burn in the oil.