Final answer:
The codfish fillet turned out dry, rubbery, and shrunken because it was overcooked. To prevent this, it is important to cook fish just until it reaches the desired doneness. Other factors that can contribute to dry and rubbery fish include using high heat, not adding any moisture or fat during cooking, and using lean fish with low fat content.
Step-by-step explanation:
The codfish fillet turned out dry, rubbery, and shrunken because it was overcooked. Overcooking fish can cause the proteins in the fish to denature and coagulate, resulting in a loss of moisture and a tough texture. Additionally, overcooking can cause the fish to shrink as the moisture evaporates.
To prevent this, it is important to cook fish just until it reaches the desired doneness. Using a thermometer can help ensure that the fish is cooked to the appropriate temperature, which is usually around 145°F for most fish fillets.
Other factors that can contribute to dry and rubbery fish include using high heat, not adding any moisture or fat during cooking, and using lean fish with low fat content.