Of all the ten thousand recipes my family has made for years,
this one may be among the eldest.
Almost like my own mother, the second oldest of nine. And me, the second oldest of five.*
*And my pug DeeDee, the second oldest of two.
This dish- New England Butter Crumb Baked Cod- is undoubtedly among my top ten of tastes. It’s nostalgic in a Cape Cod way. It’s summer and dropped r’s and foil-wrapped peanut butter and fluff sandwiches on the beach. Jimmy Buffett, even.
All manner of delicious.
Alaska Seafood, a company I honestly adore because all of their fish is wild, natural, and sustainable, also a company I’ve worked with many times in planning the International Food Blogger Conferences, recently sent me fresh cod filets.*
*Pray for my mail carrier.
Fresh fresh, thick thick, tender tender. Alaskan cod better than any I could find at the market.
And I, New England fish and chipper that I am, told my mother to do with that cod what she does best.
So she, for her part, covered it with a melted stick of butter and a sleeve of crushed Ritz crackers.
To say that the fish comes out of the oven luscious and buttery would be a misstatement. To say that the butter comes out luscious and a bit fishy would make more sense. Which, on all accounts, is exactly what I want and need it to be.
Flaky and tender. Just
New England Butter Crumb Baked Alaskan Cod
- 2 lbs fresh Alaska cod, skin removed
- salt and pepper
- 1 sleeve Ritz crackers (about 25), coarsely crushed with your fingers
- 6 tablespoons salted butter, melted
- Preheat your oven to 350 degrees F.
- Lay cod in a single layer in a glass baking dish or metal rimmed baking pan. Sprinkle evenly with salt and pepper.
- Toss the crackers in the melted butter to coat. Spread and press the buttery crumbs evenly over the top of the fish. Bake 20 minutes, or until the fish is an opaque white and easily flakes with the touch of a fork.
Learn more about wild and fresh Alaska seafood at AlakaSeafood.org