Baked Cod with Ritz Cracker Topping

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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.

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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.

Baked Cod with Ritz Cracker Topping Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4-6.

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)

Method

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1 Preheat the oven to 350°F. Grease a small baking pan or casserole pan with butter or a little oil. Rinse off the fish fillets with cold water, pat dry. Use long nose pliers to remove any pin bones from the fillets. If you want, cut the fillets into large serving pieces. Place the fillets at the bottom of the pan, sprinkle with salt.

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2 Melt the butter. Crush the Ritz crackers over a bowl; they should look like coarse breadcrumbs. Mix the melted butter with the breadcrumbs. Pack the crumb mixture over the top and sides of the fish fillets.

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3 Place in the oven and bake for 20 minutes, or until the fish flakes easily. (Thin fillets may take less time, very thick fillets may take longer.)

Serve the fish with lemon and parsley.

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Links:

Baked Fish with Pine Nut, Parmesan and Basil Crust - from Kayln's Kitchen
Cornflake Crusted Baked Cod - from Angie's Recipes
Portuguese Baked Cod - from Sweetnicks

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Showing 4 of 51 Comments

  • pamela petty

    An easier and more traditional way to make this recipe and the clams casino recipe and that is using “casino butter” which can be made in batches and frozen. Siimlply saute onion or shallots with red/green/yellow peppers and garlic and parsley in lots of butter and freeze into a tube shape. When preparing the ritz cracker topping just slice enough casino butter to get the texture you want for the topping and continue w/recipe. Casino butter can also be used in baking or broiling chicken breasts and many other uses

  • Dick B.

    Being from New England, living right on the shore, I want add my $.02. The Ritz Crachers have a buttery taste to them already. I’ve made this with both salted and unsalted “buddah” and to be honest, they were both great. Tonight though, I’m using salted “buddah” and panco crumbs. I figure with good fresh fish, fresh lemon, I really can’t go wrong.

  • Kim

    Bonnie, I used your Green Bean Casserole including the fried onions with only a small amount of Muchroom soup … Yummmm…. Sooooo Good. U really don’t need even need the soup at all. Great recipe. Who would have thought.

  • Kim

    This is for Judy B. I Agree! I am a NewEnglander with all the perks of fish, seafood right from the fishing piers, etc…….
    I use this breadcrumb recipe for all my so-called frying. It’s great, less calories and still filling without the guilt of frying…..Great for dieters

  • Mandy

    I love making cod this way but then I have to figure out how to keep myself from eating the rest of the box of ritz crackers with nutella, my guilty pleasure. The salty sweet combo is to die for.

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