Does pan frying or baking make a difference? Does coating with a batter or breading? I am doing a partial thaw in the refrigerator. Does cooking without thawing or thawing more thoroughly make a difference? I use an oven thermometer when baking so I don’t over cook the fish. I buy Pacific cod fillets from Costco. By the time they are baked in foil at 400F with nothing more than a few herbs, they have leaked out a huge amount of liquid. Would a much lower temperature make a difference? I am about ready to give up and just stick to making chowder so at least I am capturing the liquid. Buying fresh fish of good quality is not an option where I live.