Note: From “The Bistros, Brasseries and Wine Bars of Paris,” by Daniel Young. Young calls for skin-on cod fillets but The Times’ Test Kitchen used the more widely available skinless. Bristol Farms ...

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Cod is a family of fish that's been a popular food source for millennia. Mild in flavor and incredibly versatile, this workhorse ingredient is able to withstand breading and deep-frying, but is also ...