Today I tried something I’ve always been a little bit nervous about- mullet milt. Which is for lack of better words fish sp3rm. Milt has a really delicate texture- even the tongs would damage it. Hence why I used my hands for most of the video.I was told that this is best fried so I went with a light buttermilk fry. I seasoned the buttermilk with whole grain mustard, salt, Meyer lemon, and caper brine. Then I lightly dredged the milt in flour seasoned with salt and pepper.I decided to pan fry th