On May 22, 8:57*am, Janet Wilder > wrote:
> What could cause mushy fish? *I bought two nice looking flounder fillets
> at he supermarket today. They were "previously frozen" but wild caught
> and seemed firm enough to me when I dipped them in egg wash and breaded
> them up to fry them.
>
> The oil was hot enough. I tested it with a drop of water. The burner
> temperature was correct and even.
>
> The bottom of the fillets had browned nicely but when I went to turn
> them, they were mush. I wound up throwing the whole pan full of fillets
> and oil into the trash.
>
> Any guesses on what caused the fish to turn to mush?
>
> Texas Janet, scratching her head.
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

Flounder is always at its best fresh. It is a fish that goes soft when
frozen.

JB