Ritz crackers weren’t around in 1800’s New England, but I find that using Ritz cracker crumbs instead of breadcrumbs adds a little more buttery flavor. I believe Wayside Inn’s version uses breadcrumbs. The fish in these photos are cod loin pieces.Ī traditional New England preparation for cod or scrod is to coat it with breadcrumbs and butter and bake. Note, in this post, I talked about the difference between cod loin and cod fillet. You won’t find any fish at your supermarket labeled scrod or schrod. I decided to specify cod for this recipe because scrod doesn’t refer to a specific species of fish. The term is most commonly used in New England. To sum it up, schrod or scrod can refer to a small cod or haddock, sometimes cut a certain way. What is schrod? This Wikipedia article gives a little more detail. When we got home that night, I jotted down a note to make that dish for the blog. While we were wedding planning, Jonathan and I went to Wayside Inn and ate dinner at the restaurant to try out some of the entrees. The fish option was called Broiled Boston Schrod. We offered our guests a choice of beef, fish, or vegetarian meal. We loved being a part of history and supporting a nonprofit historic site. It is the oldest operating inn in the United States. The inn, located on the original Boston Post Road, opened in 1716. We had our reception in the historic dining room at Longfellow’s Wayside Inn in Sudbury, MA. I mentioned in last week’s post that Jonathan and I got married recently. This classic New England dish is ready in 30 minutes. SoPo's Haddockis available in 1 lb increments - skin-off.Cod fillets are topped with buttery Ritz cracker crumbs and baked to perfection. This recipe was created using SoPo Seafood's fresh Gulf of Maine Haddock Fillet. Keep in mind, oven temperatures vary as well. The cooking time indicated is for fish about ¾”-1” thick. If your fish is particularly thick, you may need more time to cook it.We loved our haddock with the “Garlic Butter” and “Everything” flavor of Ritz Crackers. Nowadays, there are many flavor varieties to these Ritz crackers, and they naturally invite some flavor experimentation with your baked haddock. Ě Ritz Cracker Bonus: New England Baked Haddock is traditionally made with crushed Ritz Crackers.Grated parmesan cheese would also taste great added in! Looking for More Flavor? But if you’re looking for bolder flavor, try adding spices or herbs to the breadcrumb mixture, such as fresh parsley, dill, chives, garlic (powder or fresh), onion powder, and/or lemon zest.(Thin fillets may take less time very thick fillets may take longer).Ħ. Place in the 350 degree oven and bake for 15 minutes, or until the fish flakes easily. Pack the crumb mixture over the top and sides of the fish fillets.ĥ.ěake. Mix the melted butter with the breadcrumbs. Crush the Ritz crackers and place in a bowl they should look like coarse breadcrumbs. Top fish with Ritz Cracker butter mixture. Place fillets in bottom of dish, and sprinkle both sides of the fish with salt and pepper.Ĥ. Use long nose pliers to remove any pin bones from the fillets.ģ. Rinse off the fish fillets with cold water, pat dry. Grease a small baking pan or casserole pan with butter or a little canola oil. đ sleeve of Ritz crackers (about 34 crackers)Ģ.SoPo Seafood's Haddock is caught in day-boat trips and delivered fresh. High-quality fresh Gulf of Maine Haddock was used for this recipe. Most Haddock on the market has been previously frozen. This is an easy-to-execute dish with minimal preparation, and it tastes delicious atop a generous serving of vegetables or garnished with some tartar sauce and a lightly-toasted brioche bun for a heaty New England fish sandwich. Traditionally, New England baked haddock is made using Ritz crackers (which are, incidentally, from New England) crumbled up with butter and spread on top of the fish, then baked in the oven with lemon and herbs.
0 kommentar(er)
