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