Our good friend and food correspondent Cloyd Burke is always asking bartenders and servers around town WHAT’S DELICIOUS? This month we tell you about Torrence & Knox.

Let me rap with you about fried fish.

I’ve lived in all parts of the country, and everywhere has great food once you learn to appreciate the local cuisine. The problem is that once you leave, it’s tough to track down some of those dishes you loved.

Fried cod is one you’d think you could find anywhere, but in my experience, it’s nearly impossible to find a spot that does it right on a consistent basis.

So let me tell you about my favorite in town, served up by the kitchen crew at Torrence & Knox.

First, the cod they’re serving is fresh. You can’t use frozen, pre-battered fish because the coating gets too hard and the fish inside shrinks.

Second, it’s breaded, not battered. Batter is for making your grandkids pancakes, not for frying fish. At TNK the breading rides shotgun to the fish. It’s lightly seasoned and adheres to the fillet when you cut into it.

Third, the fries are hand-cut. Not hand-cut somewhere else, frozen and tossed in a bag — they’re sliced on-site.

Fourth, I believe little touches are important in a meal and the fish dish comes with a grilled lemon, which softens the pulp and adds depth of flavor while reducing the acidity.

And while I’m not big on messing with menus, I add a side of the jalapeno ranch — which is more dill-forward than traditional ranch. It puts a bow on a bite of fish that no longer leaves me longing for the shores of Cape Cod.

I sprinkle a little extra salt and pepper on my order when my wife isn’t watching, but don’t tell her. I don’t need her ratting me out to my cardiologist.

A good old-school bartender is hard to find these days, and I’m a big fan of the bald fella with the beard behind the bar who calls himself Allen. My granddaughter says he makes the best Shirley Temple in town.

In fact, everyone there is great. The owners are a family of New York transplants who are active in the high school sports community. Many of the servers and food runners have ties to the boys and girls lacrosse teams at Hough High School and I sure do love a place with community connections.

Most times I pull into the parking lot, there are families on the patio enjoying drinks and dinner while their kids run around the fenced-in courtyard.

My wife and I prefer to nosh at the bar so we don’t often sit out there, but I sure do love the sights and sounds of kids playing. I’ve never understood how anyone could find that annoying. It’s the soundtrack of life’s renewal.

There are many other stars on the Torrence & Knox menu, but, as I hope you’ve figured out by now, I have a hard time ordering around a menu when I’ve found a few favorites.

The wings are cooked perfectly, and I like to order mine plain with buffalo and garlic Parmesan sauces on the side. I pour equal amounts of each over the wings so they don’t get soggy while I eat ‘em.

The chicken sliders are a favorite of my granddaughter’s, and we order them often. The shrimp po’ boy is another go-to for me. The Knox Cod, which I accidentally ordered one time when I meant to order the fried cod, was unreal. Capers, roast­ed tomatoes and a light cream sauce. My goodness.

But it always starts with the fish and chips, for me.

The next time you get a hankering for some fried ocean goodness, check out the crew at TNK. If Allen is there, he loves to hear stories about your sum­mer vacation, so bend his ear a little.

And let him know that ol’ Cloyd sent you.