Entree: United States – New England (New Hampshire) – New Hampshire Haddock

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 10 min

Total 45 min

Ingredients

- 4 haddock fillets, approx. 6 oz (170 g) each, skinless (total approx. 24 oz / 680 g)
- 3 tbsp (45 ml) fresh lemon juice (from about 1 lemon)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 4 tbsp (60 g) unsalted butter, divided
- 1 cup (50 g) crushed saltine crackers or buttery cracker crumbs
- 2 tbsp (30 ml) chopped fresh parsley, divided
- 1/2 tsp (1 g) paprika (optional, for color)
- 1 lb (454 g) new potatoes, halved or quartered if large
- 1 tbsp (15 ml) olive oil (for potatoes)
- 1 tsp (1 g) dried thyme or 1 tbsp (4 g) fresh thyme leaves (for potatoes)
- 4 ears fresh corn on the cob (about 3 cups / 480 g kernels), husks removed (or 3 cups / 480 g frozen corn)
- 2 tbsp (30 g) unsalted butter (for corn)
- 2 lemons, cut into wedges (for serving)
Tartar Sauce:
- 3/4 cup (180 g) mayonnaise
- 2 tbsp (30 g) sweet pickle relish or finely chopped dill pickles
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 ml) drained capers (optional)
- 1 tbsp (15 ml) chopped fresh dill or 1 tbsp (15 ml) chopped fresh parsley
- Salt and black pepper to taste

Instructions

Short Description:
Baked New Hampshire Haddock with a buttery cracker crumb topping, served with lemon, homemade tartar sauce, roasted new potatoes and buttered corn for a complete coastal New England meal. The preparation highlights simple, fresh seafood flavors typical of the Granite State coast.

Regional Notes:
This New Hampshire version favors locally caught haddock baked with a crisp cracker or breadcrumb topping (a New England classic) rather than heavy batter frying; served with tartar sauce and lemon wedges as commonly found in coastal towns. The accompanying roasted new potatoes and sweet corn reflect nearby summer harvests and make the dish a standalone main course.

1. Preheat the oven to 425°F (220°C). Place a rimmed baking sheet on one rack for the potatoes and a shallow baking dish for the haddock on another rack (or use separate baking dishes).
2. Toss the new potatoes with 1 tbsp (15 ml) olive oil, 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper and thyme. Spread the potatoes cut-side down on the preheated baking sheet and roast for 25–30 minutes, turning once midway, until golden and tender.
3. Meanwhile, prepare the cracker crumb topping: melt 2 tbsp (30 g) butter and stir into the crushed saltine crackers with 1 tbsp (15 ml) chopped parsley and paprika (if using). Set aside.
4. Make the tartar sauce: in a small bowl combine 3/4 cup (180 g) mayonnaise, 2 tbsp (30 g) relish, 1 tbsp (15 ml) lemon juice, 1 tsp (5 g) Dijon mustard, capers (if using), and 1 tbsp (15 ml) chopped dill or parsley. Season with salt and pepper to taste, cover and refrigerate until serving.
5. After the potatoes have roasted about 10–12 minutes, reduce the oven temperature to 400°F (200°C). Pat the haddock fillets dry with paper towels and place them in the shallow baking dish. Brush each fillet with remaining 1 tbsp (15 ml) melted butter and 3 tbsp (45 ml) lemon juice, then season lightly with salt and pepper.
6. Divide the cracker crumb mixture evenly over the tops of the fillets, pressing gently so it adheres. Dot any remaining butter over the crumbs and sprinkle with the remaining 1 tbsp (15 ml) chopped parsley.
7. Slide the haddock into the oven and bake at 400°F (200°C) for 12–15 minutes, or until the fish flakes easily with a fork and the topping is golden. Timing may vary slightly by thickness; check at 12 minutes.
8. While the fish bakes, cook the corn: bring a large pot of salted water to a boil and add the corn cobs; simmer 4–6 minutes until tender (or, if using frozen corn, sauté 3–4 minutes in 2 tbsp / 30 g butter until warmed and slightly brightened). Drain the cobs, then brush with 2 tbsp (30 g) butter and sprinkle with a pinch of salt and a little chopped parsley.
9. When the haddock is done, remove it and let rest 1–2 minutes. Check potatoes; if they need a few more minutes, return them to the oven while the fish rests.
10. To serve, plate one haddock fillet per person with a portion of roasted new potatoes and an ear (or portion) of buttered corn. Spoon tartar sauce on the side, add lemon wedges, and sprinkle a little extra chopped parsley over the fish and potatoes.
11. Serve hot. Leftover tartar sauce keeps refrigerated up to 3 days; cooked fish is best eaten the same day.