After my last mushy batch, I salt frozen fillets directly. It draws out moisture and keeps them firm!

Honestly the real variable nobody talks about is your flour. Low protein pastry flour with cold butter is a dream, but if you're using all purpose or bread flour, the soft butter method might be saving you. It's all about how much gluten forms, and the flour type changes that whole game.

Hah, my gear fails are way dumber.

My oven was 25 degrees off too, so I just adjust the dial now.

That's it, multiple thin layers build it up.