What cooking method is commonly used for the Szechuan Cod Fish?

Frying is the correct cooking method commonly used for Szechuan Cod Fish because this technique allows for a crispy texture on the exterior while retaining moisture and tenderness inside. In Szechuan cuisine, frying also helps to enhance the flavors by creating a rich, savory experience that complements the spices and sauces typically used in the dish. The high heat of frying quickly seals the fish, adding a delightful crunch and depth that is characteristic of many popular Chinese dishes. In contrast, grilling may impart more char and smokiness, baking is often used for health-oriented dishes, and steaming tends to preserve the original flavors of the fish without additional texture.