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Wulf's Kitchen: Not your Grandma’s Baked Haddock

Serves: 2-4
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy

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 use to make.  


For The Breading

  • 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

For The Haddock

  • 1 pound haddock
  • 1 tablespoon unsalted butter, for the pan
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons mayonnaise
  • Lemon wedges




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.