Ounces cheddar crackers (1 to 1 1/4 cups crushed) At the fish counter, ask for the thicker cuts so the fish is at least 1-inch thick, and will stay juicier than thinner tail ends. The fat in the mayonnaise keeps the fish moist and the mustard supplies a subtle kick.
Before packing the crumbs on cod, haddock, hake, or red snapper, spread a layer of Dijon-mayo on the fillets. Look for brands such as Simple Mills Farmhouse Cheddar (gluten-free) or Annie's Cheddar Squares. You can use Ritz crackers or saltines, but cheddar crackers offer an extra flavor boost. Coating white fish fillets with cracker crumbs before baking is a traditional New England recipe, easy and efficient.
