This British pub staple is made almost entirely on one sheet pan, ready in under an hour, and leaves little to clean up once the meal is over.
Uses almond flour and chili powder for a flavorful crust, perfect for anyone with a gluten intolerance, and can be served with a vegetable side or in a fish sandwich.
Uses premade frozen fish sticks paired with homemade cabbage slaw and sour cream, with warm tortillas for the best results, delighting the whole family.
Fried shrimp nestled in a taco with tangy cabbage slaw, hot sauce, scallions, and lime juice, made light and crispy with seltzer and a flour-cornstarch combo.
Skinless tilapia fillets coated in panko bread crumbs, seafood seasoning, olive oil, and salt, baked in the oven or fried, served with store-bought coleslaw.
Delicate sole fillets breaded and cooked in a tangy caper-butter sauce, served with roasted potatoes and a green salad for a balanced meal.
A blend of flour, cornstarch, and baking powder coats various seafood, fried separately for even cooking, easy to make at home.
New Orleans-inspired sandwiches with air-fried white fish, chipotle coleslaw, on toasted hoagie rolls, ready in 30 minutes, using cod, flounder, or tilapia.
Fish coated in tempura-like batter, fried until crisp, served on a toasted bun with homemade tartar sauce and hand-cut potato chips, ready in 30 minutes.