golamuh wrote:
> A while back I got some froze fish from Costco in a bag. It was called
> codfish.
> I took it out and unfrosted it in the icebox for 24 hours like they
> said.
> When I cooked in the way a always do which is to pat dry, flour it,
> shake that off and then dip in egg and then into breadcrumbs and fry.
> It looked great smelled great but the inside the closer you go to the
> middle it got tough. They were pretty think slicec but shoulda been
> cooked through.
> Why were they tough. Never had that happen before.
> It was wild cod. Used it before and none of this happends.
>
Frozen fish works better for me in chowder or cioppino, where the
freshness isn't as critical.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877