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Cook thoroughly. Thawing Instructions: Remove fillets from vacuum wrap and place on dish uncovered under refrigeration overnight (no more than 24 hrs) until fillets are thawed. Microwave: Place fish in a microwave-safe dish. Cover and microwave on high for 3-4 minutes to an internal temperature of 145 degrees F. Fish should flake with a fork when done. Let stand for 1 minute before serving. Baking Instructions: Preheat oven to 350 degrees F. Season portions on both sides as desired. Place portions in greased or oiled baking dish and bake for 14 to 16 minutes per inch of thickness (measured at thickest part of the portion). Cook to an internal temperature of 145 degrees F. Pan Frying Instructions: Heat oil to 375 degrees F. Dip thawed fillets in flour, then dip in beaten egg, and then dip into breadcrumbs. Season to taste. Fry fish until golden brown approximately 1-3 minutes per side, flipping once or until golden brown on both sides. Cook to internal temperature of 145 degrees F. Pan Fry in Skillet Instructions: Heat oil in a pan on medium heat for 3 minutes until simmering. Dip thawed fillets in seasoned flour on both sides. Place fillets in pan, cook 3 minutes per side, flipping once or until golden brown on both sides. Cook to an internal temperature of 145 degrees F.
Flounder.
Keep frozen. Keep frozen - Do not refreeze.
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