If not, bake another 5 minutes and check again. Yes, I know you hate that word - moyeeesssst - but it’s better than dryyyyyyyy and it will be dry if you over cook the fish.īake it for 25 minutes and check to see if a piece in the center flakes apart with a fork. The haddock stays moist underneath all the buttery crumbs. It should be enough to cover the fish because that’s what this dish is all about - the crumbs. It’s about 48 crackers but you don’t have to waste your time counting. I believe for two pounds of fish, a sleeve and a half of crackers do the trick. Not too much where you have to dig to find the fish, and not too little where the crumbs don’t cover the fish. I like to add some lemon juice which add a little moisture without having to add more butter and a little paprika to give the crumbs a beautiful golden color.Ī good serving of New England baked haddock has to have just the right amount of crumb.
Here in New England, the most common cracker used is none other than buttery Ritz crackers. Believe me, they were perfect, fresh, and there was no liquid after baking. I bought these fillets at a fish market in Maine that was recommended by a local. It also turns those beautiful golden crumbs into mush. There's nothing worse than seeing all that water in the baking dish when you're taking it out of the oven. You know when you have good fresh haddock because the fish won't be swimming in water after it's baked. Living near the coast in northern New England, I'm lucky to have access to fresh seafood from Mass to Maine. It doesn’t mean you have to pay top dollar for good fish, it just means you should shop somewhere reputable. When buying fresh fish, look for firm flesh and no smell. You’ll need a couple pounds of fresh haddock. Doesn’t sound like much, but boy is it good. It’s simply a haddock fillet topped with buttery crackers crumbs and a slice of lemon. If you’re from New England, you probably have had baked haddock at a restaurant. Perfect for a weeknight dinner or elegant meal.
Salted butter The butter needs to be room temperature, so take it out 30 to 45 minutes before you plan to start cooking. Mayo Use any kind you like or have on hand. Here’s what you’ll need: Fresh haddock If you can’t find haddock, cod or halibut will work. A simple and delicious dish with little prep and lots of buttery crumb that's done in 30 minutes and uses 5 ingredients. The ingredient list for this crispy baked haddock recipe is simple as can be. It’s all in the crumb for this New England Baked Haddock.
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