I took 3 individually frozen flounder fillets, and thawed them out for
over a day. I then dried them with a paper towel, sprayed them with some
butter spray, added some spices, and broiled them on high about 4 inches
from the upper heating element. After about 6 minutes I took a fork to
check for flakiness, and found that they were mush. I noticed there was
a good amount of liquid surrounding the fillets. I wasn't sure if I over
cooked them or under cooked them, so I let them go for about 3 more
minutes, and still mush. They weren't edible at all. So, I'm thinking that
maybe I should broil flounder maybe 15 inches from the heating element on
low? Or was the "mushiness" caused by the fact they were frozen and "soggy"?


-Thanks