Haddock

Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.

This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.

An unctuous butter sauce, spiked with rum and spices, plays well with crispy fish for an easy meal that’ll make any ol’ weeknight feel like a special occasion.

Asparagus lovers, unite! When thinly sliced into coins and mixed with herbs and briny olives, everyone’s favorite spring veg will become your favorite condiment too.

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.

Just about the most approachable at-home fish cooking method there is.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

You'll want crusty bread for sopping up this San Francisco fish stew.

Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.

We owe the Brits big time for this classic pub dish. The beer batter highlights the freshness of the fish while also creating a light and crispy coating. Serve these with the accompanying homemade “chips” and watch as adults and children alike flock for seconds, thirds, and fourths.

Chowders are by far my favorite kinds of soup and often feature at our table on a Saturday lunchtime. The best, I think is clam, followed closely by finnan haddie. If you can, try and buy some really good-quality undyed finnan haddie, which has a more subtle flavor than some of the others.

Deep frying works best for smaller pieces of fish (and chicken), since they will cook through before the crust has a chance to darken too much. Most any type of coating will do, but beer batter is favored for its puffy yet sturdy crust. The beer’s effervescence produces a lighter texture than those made with other liquids (such as buttermilk) and imparts subtle flavor, depending on the type of beer used (the dark beer used here will be more perceptible than lighter lagers). You can alter the flavor by whisking dried herbs (dill is great with fish), ground dried chiles, and other seasonings into the dry ingredients. This batter also makes a nice choice when coating shrimp, chicken tenders, and onion rings. Pair the fish with French fries (page 333) and serve with malt vinegar and salt for authentic pub-style fish and chips. Or make Baja-style tacos de pescado, or batter-fried fish tacos (page 276).

This creamy chowder boasts chunks of potato and your favorite mild white fish. For a little crunch, top it with crumbled no-salt-added pretzels.

WHY IT’S LIGHT This dish only sounds indulgent. It stays trim by combining a modest piece of bacon-wrapped fish with a generous salad. Thick fillets of any firm, flaky, and mild fish, such as halibut, haddock, or striped bass, would work well here.

A choucroute need not be meat, as is the more familiar one on page 404. Alsace, where the dish originated, has a long tradition of combining sauerkraut with fish. As is always the case, buy sauerkraut that is either sold in bulk or packed in plastic and contains no more than cabbage and salt. Serve with boiled potatoes.

Piquillos have so much going for them. Not only is their color stunning, their skin thin, and their flavor a near-perfect blend of sweet and hot, but one couldn’t bioengineer a better shape for stuffing. To precook the fish, simply put it in salted water to cover, bring the water to a boil, and turn off the heat. By the time the water cools, the fish will be done.