I just baked a bag of frozen breaded flounder filets. As I was lifting them off the baking sheet to put into a tupperware, one of them fell apart... because it was entirely liquid inside. I don't mean the fish was wet, I mean there was no discernible flesh/muscle. Only a glue-like thick white liquid inside the breading.
What the heck?! How on earth does that happen?
Obviously that piece goes in the trash, but would any of you actually serve the remaining pieces to your family?
