Baked Haddock with Cracker Crumbs Recipe by The Woodman Family
Originally referring to whatever type of whitefish was caught on a given day, Harvey D. Parker, original owner of Boston’s Parker House, is credited with coining the term ‘SCROD’ (i.e. Seaman’s Catch Received On Deck), which has since become a staple menu item in restaurants and fish markets up and down the New England coast. These days Scrod specifically refers to cod or haddock filets weighing less than 2 1⁄2 pounds. As members of the same species, the fish are similar in appearance and taste (although purists find haddock to be more flavorful), and while cod is generally moister and plumper, haddock’s dryer, flakier consistency is perfect for baking.
Baked Haddock Ingredients
2 pounds haddock, skin off
How to Make Baked Haddock
Preheat the oven to 350˚F. Place the haddock in a casserole dish, with a layer of crumb stuffing on top. Bake for 20 minutes or until the fish flakes easily. Thin filets may take less time, while very thick fillets may take longer. Serves 4.
Recipe Note: For our cracker crumbs recipe see cookbook You can also add a layer of baby spinach under the fish if you’d like.
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