The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

From cod to pollock, these beer-battered frozen fish brands offer crispy whole fillets that cook up fast and taste restaurant ...

(This is stop No. 4 of my CNY fish fry tour, a search for a great fish dinner during Lent. Over these 40 days and 40 nights, I’m visiting at least 15 places that serve the fried fish Central New ...

Central New York does fish fries right all year long. We certainly don’t need a calendar to remind us. Over the years, I’ve asked syracuse.com readers for their go-to spots for Lenten fish. Thanks to ...

You can substitute red snapper or haddock for the cod. The “skinned” side of a skinless fillet can be identified by its streaky, slightly darker appearance. Why This Recipe Works Butter basting, a ...

These might be a bit more labour-intensive than reaching into the freezer for a packet of fish fingers, but they are far superior and well worth the extra effort. Kids love them, of course, but ...

Learn the most common fish cuts, from fillets and steaks to collars, cheeks and heads, plus how to cook each one like a pro — ...

There are more than 13,000 McDonald's restaurants in the United States, which means you're never too far away from the nearest Golden Arches. The chain established itself as a fast food juggernaut ...

When I was growing up, the only fresh seafood my family ever ate was fish my father caught in Bob’s Lake in Ontario, Canada. I remember liking it, even as a child, especially the bass and walleye. The ...