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Wulf's Kitchen: Not Your Grandma's Baked Haddock

  • Wulf's Fish
  • 1 min read


New England style breaded baked fish is a classic for a reason – it's simple, comforting, and if you grew up in these parts, it’s nostalgic, too. But there’s nothing wrong with messing around with a classic to improve it a little bit. This dish does that – it packs in extra flavor by adding cheese, garlic, and cayenne. But no matter how spicy you like it, it’s still a nice baked fish like Grandma used to make.  

Serves 2-4 


1 cup crushed Ritz crackers 

¼ cup crushed fried onions (the kind in a can) 

1 clove garlic, peeled and minced 

2 tablespoons finely grated parmesan cheese (or whatever hard cheese you have, pecorino, even Gruyere would work well) 

Pinch cayenne pepper 

Lemon wedges 

1 tablespoon unsalted butter, for the pan 

1 pound haddock 

Salt, to taste 

Freshly ground black pepper, to taste 

2 tablespoons mayonnaise 



Combine cracker crumbs, onions, garlic, cheese, and cayenne in a small bowl and set aside. 

Set the oven to 375°F. Butter a 9-by-11-inch baking dish and nestle in the fish. Spread the surface of the fish with the mayonnaise and top with a generous layer of the cracker mixture. Bake for about 15 minutes until golden and crisp and the fish is cooked through. Serve with lemon wedges for squeezing over the top.  

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Photo credit David Kadlec