O.K. well I just started a cook job p/t at the local bar. So Lent is here and they are doing a fish fry every Friday. Well the main cook there orders frozen cod fillets and thaws them in water on Thursday and leaves them in water till Friday in the walk in. She then told me just to pick a piece out of the water butterfly it and coat it with 50/50 flour & breadcrumbs then into the fryer. Now where are the seasonings? The fish is waterlogged and falling apart and everyone is blaming me(the new guy).
The Owner doesn't know anything in the kitchen and doesn't want any batter of any kind. So what would be a proper way to thaw the fish and season it before hitting the oil? Help
The Owner doesn't know anything in the kitchen and doesn't want any batter of any kind. So what would be a proper way to thaw the fish and season it before hitting the oil? Help