Gorton's® Parmesan Crusted Breaded Fish Fillets
Enjoy a great seafood dinner with an unbeatably fresh taste from the comfort of your home with Gorton’s. Easily and quickly prepare a delicious meal with our frozen fish, shrimp, crab, clams, and more. From our Crispy Battered Flounder Fillets and Breaded Popcorn Shrimp to our Premium Tilapia Fish Sticks, we offer a large selection of frozen seafood that the whole family will enjoy. Gorton’s is proud to provide only high-quality foods that are never prepared with fillers, artificial colors or flavors, or antibiotics. Additionally, our foods are still breaded and battered here in the USA*. As a seafood company that is leading the way in responsible practices, the preservation of our planet’s oceans is paramount to how we run our business. This is why we diligently work to minimize our environmental impact by ensuring our seafood is sourced, made, and packaged responsibly*. As a great fisherman used to say, "If something’s worth doing, it’s worth doing right."
- Goodness You Can Taste: Bring home a delicious taste of seafood with our Parmesan Crusted Fish Fillets. Made from high-quality, wild-caught Alaskan Pollock, our fillets are ideal for serving up a fresh-tasting, convenient meal.
Alaskan Pollock Fillets, Breadcrumb Coating, Vegetable Oil. Alaskan Pollock Fillets, Breadcrumb Coating: Enriched Bleached Wheat Flour (Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Modified Corn Starch, Yellow Corn Flour, Sugar, Salt, Whey, Vinegar, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Maltodextrin, Parmesan and Romano Cheese (Milk, Cheese Culture, Salt, Enzymes), Yeast, Dextrose, Sunflower Oil, Natural Flavor, Lemon Juice Solids, Enzyme Modified Parmesan and Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Cream, Natural Flavor), Spices, Colored with Paprika, Annatto, and Turmeric Extracts, Caramel Color. Vegetable Oil: Canola and/or Soybean Oil.
Contains Wheat and Their Derivatives,Fish and Their Derivatives,Milk and its Derivatives.
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