Cracker Coated Fish Fillets Recipes

CRACKER CRUSTED COD

Steps:

• Preheat oven to 350 degrees.
• In a bowl combine crushed crackers, Parmesan cheese, garlic salt, and Italian seasoning. Stir in melted butter.
• Arrange fish in a single layer in a baking dish. Sprinkle cracker mixture even over the fish fillets. Gently press down into the fish.
• Bake for 15-20 minute, until the fish is flaky and cooked through.

CRACKER AND PARMESAN CRUSTED FISH FILLETS

Steps:

• Using a food processor, grind the oyster crackers, Ritz crackers, parmigiano-reggiano, parsley, chives, thyme, Old Bay seasoning and garlic powder, if using. Transfer to a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.
• Fill a large skillet with enough EVOO to reach a depth of 1/4 inch and heat over medium-high heat. Preheat the oven to 200°. Season the fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with 2 fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes. Transfer each batch to the oven to keep warm.

BAKED COD RECIPE WITH CRACKER TOPPING

Steps:

• Preheat your oven to 375 degrees and coat baking dish or oven safe non-stick skillet with cooking spray or olive oil.
• Mix parsley into the softened butter (along with garlic, if you are using it), then crush the crackers in plastic a bag or food processor and mix together well with the butter.
• Pat the cod fillets dry if necessary and arrange the fish in the baking dish by placing snugly together. Fold under any thin edges (this keeps fish moist). Season each cod fillet with salt and black pepper if you like.
• Spread the crumb mixture evenly over the fish. Make sure to cover the fish well. Gently pat to adhere the topping.
• Put the cod in the oven and bake for 15-17 minutes, until the cod is cooked through (until translucency of fish is gone) and cracker topping is nicely browned and crisp.
• Serve with fresh lemon wedges.

BAKED COD WITH BUTTERY CRACKER TOPPING

Steps:

• Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
• Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
• Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.