What is the primary purpose of breaking connective tissues in thawed fried fillets?

The primary purpose of breaking connective tissues in thawed fried fillets is to prevent curling during frying. When connective tissues are broken down, it helps the meat cook more evenly and maintain its shape as it fries. This is crucial for achieving the desired presentation and texture of the fried fillets, ensuring they don't become distorted or curled, which can impact the customer’s eating experience.

While options such as releasing flavors, reducing frying time, and enhancing juiciness have their importance in food preparation, they do not directly address the specific function of breaking connective tissues in this context. The focus here is specifically on maintaining the integrity of the fillet during the cooking process.