Dixie Fry with frozen fish fillets (need answer fast)?

Cafe Society
1

I bought a bag of frozen flounder fillets at Costco the other day, and tonight, I’m considering preparing some for dinner. I thought I’d be able to find some decent recipes online, and I did, but kaylasmom has gotten it into her head that she’d like it prepared with Dixie Fry (I hope I’m not stepping on anyone’s toes by saying it’s functionally similar to Shake’N Bake).

Well, all right, we have that in the house, I can do it, if I can figure out how. Problem is, I’ve only ever used it on chicken. THAWED chicken. It works a treat in the oven, and makes some delicious eating. But my experience with it has me baking it for 45 minutes or more (which I KNOW is too long to bake these super-thin flounder fillets for).

I’ve read on google that it’s okay to cook your fish fillets from frozen, as long as you add a few minutes for the oven to do the thawing work. Can I put the coating on frozen fillets? It’s nearly 7 p.m. where I am, but we’ve been known to eat dinner at close to 9, and I don’t have to go into work tonight. Even so, I’d REALLY appreciate some advice ASAP.

TIA.

BTW, did I mention that they’re super THIN? I googled shake’n bake frozen fish, and it said 450F for TWENTY minutes. That seems like a lot, even for frozen. The available pictures show fillets half an inch thick. These are closer to a quarter of an inch.

2

If they’re super thin, they’d probably thaw super-fast in a pan full of hot tap water.

3

Good thought. I’m concerned that their thinness might make them fragile, but I think I’ll give that a try.

4

Super thin flounder fillets beg to be stuffed with some crabmeat, breadcrumbs, etc and baked.

5

Perhaps. What I actually have on hand, though, is Dixie Fry.

How would that work, btw? Sandwich the stuffing between two fillets? Thaw the fillets and roll up some stuffing inside?

6

I would thaw the fillets, then, depending on size, put the largest fillet down on a lightly oiled baking sheet, place the stuffing on the fillet, then cover with either two smaller or one large fillet. Brush top with some oil, paprika, then in the oven or under the broiler.

ETA: Mine look something like this.