Eggs will cause your fillets/fish to brown, especially at high temps. If you
reduce to 325*+ it will allow the meat to cook evenly with the breading. And
soaking the fish makes the fillets swell up full of water. Ex Anyone ever notice
that when you put the fillets in a bowl full of water in the fridge the next
morning a part of the meat is out of the water and starting to dry? It's from
the fish expanding like a sponge with the water. To keep that fresh caught
taste, rinse your fish as little as possible, Never soak, and let it drain when
thawing. Fish will stay good in just a bag for 3 days in fridge, longer if you
keep it on ice and drain the "juices" from the bag daily. If freezing, the sooner
the better, immediately being the best. I prefer to freeze with water, others
don't. You don't get fat eating what you don't like.:D