Baked fish breading recipe

Once years ago, when I was six years old, visiting my aunt and uncle in Washington D.C., I ate an entire box of Ritz crackers. We never had anything like those crackers at home, so buttery, so delicious. And once I started, I couldn’t stop eating them.

They are banned from my house for the very reason that I still find them impossible to resist. Banned with the exception of this recipe. Have you ever had white fish, baked with a Ritz cracker topping? It’s such a standard in New England that you’ll even find a Ritz cracker and butter mixture already packaged in plastic containers for sale at fish markets.

It’s so easy, all you have to do is put the fish fillets in a baking pan, smother them with the topping, and bake. And the taste? Like lobster—infused with butter. Can you use a different cracker? I don’t think so. You can, of course, but it just won’t taste the same.

Any white, lean fish will work with this recipe. In New England, cod, haddock, pollock and hake are traditional, but walleye, catfish, bass, snapper, Pacific rock cod, striped bass or Gulf Coast redfish will all work.

Ingredients

• 2 pounds skinless cod fillets
• Salt
• 1 sleeve of Ritz crackers (about 34 crackers)
• 5 Tbsp unsalted butter
• Lemon and parsley for garnish (optional)

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