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. A simple and delicious dish with little prep and lots of buttery crumb that's done in 30 minutes and uses 5 ingredients. It’s all in the crumb for this New England Baked Haddock.
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