Baked Haddock with Crispy Cashew Cracker Crust
This flaky white fish gets a delicious makeover with a golden, crunchy topping made from toasted cashews and crushed Ritz crackers bound with mayonnaise. The cashews add richness and nutty flavor while the crackers provide satisfying crunch. Perfect for weeknight dinners when you want something special but simple. The mayonnaise keeps the fish moist while creating a beautiful golden crust that's sure to impress family and guests alike.
Ingredients
- 1 ½ pounds fresh skinless haddock filets, try to get large thick pieces if possiblecod1:1adds fish
similar flaky white fish
- ½ cup raw cashews
- 15 Ritz crackers, crushedpanko breadcrumbs3/4 cupadds gluten
less buttery flavor
- ¾ cup mayonnaise
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
- freshly ground black pepper, few grinds
Instructions
- 1
Preheat oven to 375 degrees F
- 2
Place haddock on a foil lined sheet tray brushed with a little oil
- 3
Toast cashews in a dry pan for about five minutes or until browned, tossing often
- 4
Coarsely chop toasted cashews and add to a medium bowl
- 5
Add crushed Ritz crackers and mayonnaise to bowl and mix
- 6
Sprinkle the fish with salt and pepper
- 7
Smear the mayonnaise mixture over the fish and drizzle with olive oil
- 8
Bake uncovered for about 15 minutes or until cooked through
- 9
Brown for a few seconds under broiler and serve
Tips
Toast the cashews until golden for maximum nutty flavor - watch carefully as they can burn quickly.
Use thick haddock fillets for best results as they won't overcook during the baking time.
Check doneness by flaking the fish with a fork - it should be opaque throughout.
Good to Know
Refrigerate leftovers for up to 2 days. Best enjoyed fresh as the crust may soften when stored.
Fish can be prepped with crust mixture up to 4 hours ahead and refrigerated until ready to bake.
Serve immediately while crust is crispy with lemon wedges and your favorite vegetables.
Common Mistakes
Don't overbake the fish to avoid drying out - haddock cooks quickly.
Toast cashews carefully to avoid burning which creates bitter flavor.
Substitutions
slightly firmer texture
FAQ
Can I use frozen haddock for this recipe?
Yes, but thaw completely and pat very dry before using. Frozen fish may release more moisture during cooking.
What if I don't have Ritz crackers?
Use any buttery round crackers or substitute with panko breadcrumbs for similar texture and crunch.
How long will leftovers keep?
Store in refrigerator for up to 2 days, though the crust is best when freshly baked and may soften when reheated.