It is most commonly filleted and served breaded or battered, but it is also well-suited to pan frying, oven baking and steaming.
ɪɾ ɪz mˈoʊst kˈɑːmənli fɪlˈeɪᵻd ænd sˈɜːvd bɹˈɛdᵻd ɔːɹ bˈæɾɚd, bˌʌt ɪɾ ɪz ˈɔːlsoʊ wˈɛlsˈuːɾᵻd tə pˈæn fɹˈaɪɪŋ, ˈʌvən bˈeɪkɪŋ ænd stˈiːmɪŋ.