Why are the connective tissues broken on each thawed fried fillet?

Breaking the connective tissues on each thawed fried fillet serves a crucial purpose in maintaining the quality of the cooked product. When connective tissues are broken, it helps to prevent the fillets from curling in the fryer. This is important because curling can lead to uneven frying, where parts of the fillet cook differently, resulting in inconsistent texture and appearance. By ensuring that the fillets remain flat and evenly cooked, the frying process becomes more effective, producing a crispy exterior and a tender interior without compromising the overall quality of the fillet.

The importance of this technique lies in its impact on the final product presented to customers, ensuring they receive fillets that are not only visually appealing but also cooked thoroughly and uniformly.