For years I struggled with different fish batter recipes, usually with lousy luck. The resultant deep-fried fish would be raw in the center, or the batter would result in a thick, bready topping that ...

Not all fish can stand up to the heat of the frying pan. While some retain their structural integrity and flavor, these ones tend to fall flat, or apart.

Spending upwards of a tenner has become standard, so making it yourself could be the cheaper and healthier fix ...

Danny Garcia, reigning champion of “Top Chef” and the executive chef at Time and Tide restaurant in New York City, stops by the TODAY kitchen to share his recipes for a fried cod sandwich and nori ...