NEW ENGLAND BAKED HADDOCK RECIPE - FOOD.COM - RECIPES ...
This is my favorite way to cook haddock. The recipe was originally for baked stuffed shrimp, so you could use it for that also.
Total Time 36 minutes
Prep Time 10 minutes
Cook Time 26 minutes
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Rinse fish and then soak in milk (This will take away any "fishiness").
- Melt butter in a small frying pan. Add onion and saute until softened, then add garlic.
- Remove from heat, add sherry, parsley, paprika and salt to taste.
- Mix bread crumbs with crushed cracker crumbs.
- Remove fish from milk, rinse again, then place in a baking dish.
- Pour crumb mixture over fish.
- Then pour butter/sherry mixture over crumbs.
- Bake at 350°F for about 25 minutes. Place under broiler on high until golden brown and slightly crispy. (Watch it closely, this does not take long.).
- Enjoy!
Nutrition Facts : Calories 408.4, FatContent 20.6, SaturatedFatContent 11.7, CholesterolContent 158, SodiumContent 753.7, CarbohydrateContent 15.1, FiberContent 1, SugarContent 1.7, ProteinContent 36.6
CHICKEN PARMESAN RECIPE | FOOD NETWORK KITCHEN | FOOD …
Provided by Food Network Kitchen
Categories main-dish
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield about 4 to 6 servings
Number Of Ingredients 21
Steps:
- Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.
- In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper.
- Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken.
- Preheat the oven to 400 degrees F.
- In a large straight-sided skillet, pour the vegetable oil to a depth of 1/2-inch. Heat the oil over medium heat until it registers 400 degrees F on a deep-frying thermometer. (The oil must be heated to 400 degrees F so that the breaded chicken, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
- Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Using tongs, transfer to a paper towel-lined baking sheet and season with salt, to taste.
- Lightly brush a baking dish, large enough to place the chicken in a single layer, with olive oil. Cover the bottom of the baking dish with half of the marinara sauce and arrange the chicken over the sauce. Cover with the remaining sauce. Scatter the Parmesan and the mozzarella on top. Bake until sauce is bubbling and the cheese is brown, about 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes.
- Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.
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Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it’s a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors’ hardtack. Fannie Farmer’s 1896 “Boston Cooking-School Cook Book” has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
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