Fresh seafood is abundant in and around the Boston area. Fresh scrod is a hallmark seafood meal and popular choice in restaurants and homes around the city. Thick, white flaky fish is never better than when prepare with this recipe, which is moist and succulent.
There is no actual live fish called a scrod. This entree is prepare using scrod as a general term. Scrod is the “catch of the day,” which, in most instances, can be cod, haddock, pollack or hake.
Broiling the scrod, which is coated in mayonnaise, seals in the moisture and heightens the flavor. The buttery-rich Ritz crackers mixed with another blast of butter/margarine for moistness tops off the fish and adds a crunchy finish to the entree.
This recipe has become family favorite. There is no better place to enjoy a seafood dish than Boston where the fish is a fresh daily catch.
Delicious Boston Scrod
• 2 pounds fresh scrod
• 1/2 cup mayonnaise; light mayonnaise works fine
• 1 stick butter or margarine, melted
• 1 sleeve Ritz or similar crackers, crushed
- Clean and rinse fish fillets; pat dry.
- Arrange fish fillets in a single layer in a baking dish.
- Coat each fish fillet with a thick layer of mayonnaise.
- Broil fish until easily flaky, about 15 to 18 minutes, depending upon thickness of the fillets.
- Combine butter and crushed crackers; set aside.
- Remove fish from broiler and top with cracker mixture.
- Return fish to broiler for 3 to 5 minutes or until cracker mixture is browned.
- Serve immediately with a fresh garden salad or prepared rice pilaf.