I made homemade "shake and bake" fish filets last night.

I took some cornmeal, flour and seasonings and drizzled with 1.5 t. of olive oil (mixed the oil in with my hands to get it mixed completely).

I used cod (it was about a ½” thinck) and dipped it in egg white and then in the dry.

Baked at 500 degrees for 15 mins (as I had French “fried” potatoes in the oven, too.)

The coating was excellent and crispy.

The fish turned to mush. It practically turned to liquid inside the crust. Was it undercooked? (it didn’t seem like it…) Was it overcooked? (it was only in for 15 mins… although the heat was on very high…)

Anybody have any ideas as to why the fish liquefied and turned to mush? (Other than the texture, it was very tasty! We ate it…)

Thanks!

Maybe it was freezer burned? Or was it from fresh?

At only 1/2 inch thick at 500 ... may have been overcooked.