New England Baked Haddock With Ritz Cracker Shrimp Stuffing Recipes
NEW ENGLAND BAKED HADDOCK
This is my favorite way to cook haddock. The recipe was originally for baked stuffed shrimp, so you could use it for that also.
Provided by Lisa J.S.
Categories < 60 Mins
Time 36m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Rinse fish and then soak in milk (This will take away any "fishiness").
- Melt butter in a small frying pan. Add onion and saute until softened, then add garlic.
- Remove from heat, add sherry, parsley, paprika and salt to taste.
- Mix bread crumbs with crushed cracker crumbs.
- Remove fish from milk, rinse again, then place in a baking dish.
- Pour crumb mixture over fish.
- Then pour butter/sherry mixture over crumbs.
- Bake at 350°F for about 25 minutes. Place under broiler on high until golden brown and slightly crispy. (Watch it closely, this does not take long.).
- Enjoy!
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
BAKED HADDOCK WITH CRUMB TOPPING
This is a traditional New England classic made with the perfect combination of fresh bread crumbs and Ritz crackers for the topping. A little bit of Parmesan adds a great flavor and you wouldn't even be able to guess that it's there........it just doesn't get any better than this. The Ritz keep the topping crunchy and the fish is sweet, savory and oh, soooo delicious. This recipe is the secret combination of how it's done in the restaurants.....In New England that is. Enjoy!
Provided by Everything Tasty Ki
Categories High Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs.
- Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.
- Place two tablespoons of water around the bottom of the fish.
- Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable.
Nutrition Facts : Calories 533.2, Fat 28, SaturatedFat 9.7, Cholesterol 178, Sodium 999.3, Carbohydrate 18.4, Fiber 0.9, Sugar 2.3, Protein 50.1
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