Flaky Baked Cod Topped With Ritz Cracker—a buttery New England favorite with crushed crackers, garlic, paprika, and a bright squeeze of lemon.
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Funny thing—I didn’t grow up eating fancy seafood. My family was more “fish sticks on a Friday night” than “fresh cod from the market.” But a few years ago, on a trip up to Maine, everything changed. I had this Baked Cod Topped With Ritz Cracker at a little dockside café—the kind with wooden tables and paper napkins that stuck to your hands. And listen, it was magic.
There was this golden, buttery topping that cracked when you broke it with your fork, and underneath, the cod just melted like warm butter. I remember thinking, “Okay, this might actually be the best thing I’ve ever eaten that didn’t come out of a drive-thru.”
When I got back home, I tried recreating it. The first attempt was… not great (let’s just say too much butter can be a thing). But after a few tries, I found my rhythm. Now it’s one of those recipes I make when I want something easy but still special. There’s just something about the crunch of those Ritz crackers meeting that flaky, tender fish—it feels like home, or at least like a cozy vacation I can cook on a Tuesday night.
Why You’ll Love This Baked Cod Topped With Ritz Cracker Recipe?
You know how some recipes feel fancier than they really are? This is that one. Baked Cod Topped With Ritz Cracker has that old-school charm—it’s simple, buttery, and feels like it’s been passed down through a dozen coastal grandmas.
The crackers bring this perfect salty crunch, the butter gives everything that melt-in-your-mouth richness, and the lemon just wakes it all up. It’s indulgent, but not in a “you’ll regret it later” kind of way. More like the kind of indulgence you deserve after a long day.
And honestly, there’s no stress here. No complicated prep, no intimidating ingredients, no seafood thermometer nonsense. Just pantry staples and a few minutes of effort. You could make this blindfolded… though maybe don’t.
Ingredient Notes:
Let’s talk ingredients, because while this recipe is simple, every one of them brings something to the table (literally).
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Cod: Fresh is best, but frozen cod works just fine—just make sure it’s thawed and patted dry. I usually buy mine from the local market when it’s on sale and freeze a few pieces for later.
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Ritz Crackers: The star of the show. Buttery, crumbly, and nostalgic. You can swap in Townhouse or Club crackers, but Ritz has that special “I grew up on these” flavor.
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Smoked Paprika: This adds a gentle smokiness that makes it taste like you put in way more effort than you actually did.
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Garlic Powder: A subtle hint of warmth—it’s comfort in spice form.
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Butter: Salted butter, always. (If you’re using unsalted, add a pinch of salt.) Melted and golden—it’s the glue that makes this topping so irresistible.
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Lemon Juice: Just a squeeze at the end to brighten everything up. I swear it’s like the difference between “good” and “wow, okay, this is amazing.”
How To Make Baked Cod Topped With Ritz Cracker?
Making this Baked Cod Topped With Ritz Cracker couldn’t be easier. It’s one of those recipes that’s low effort but high reward.
- Start by preheating your oven to 400°F. I like to line my baking sheet with parchment paper—it just makes cleanup faster. Then rinse your cod, check for bones (nothing ruins dinner faster than biting into one), and pat it dry with paper towels. You want the fish dry so that buttery topping actually sticks.
- Next, crush your Ritz crackers. I usually just toss them in a bowl and smash them with the bottom of a coffee mug. It’s oddly therapeutic. Add your smoked paprika, garlic powder, and a pinch of salt, then give it a quick stir.
- Melt the butter in the microwave—it only takes about 30 seconds. Drizzle half over the cod fillets, sprinkle your cracker mixture evenly on top, then pour the rest of the butter over everything. Don’t worry if it looks a little messy—that’s the charm.
- Bake the fish for about 18–20 minutes, until the topping turns golden brown and the fish flakes easily with a fork. Don’t overbake it; cod cooks quickly. Once it’s out of the oven, give it a good squeeze of lemon juice. That little tang ties the whole thing together.
- I always steal the crispiest bits of topping right off the pan while no one’s looking. That’s chef’s privilege.
Storage Options:
If you have leftovers (and that’s a big if), store them in an airtight container in the fridge for up to four days. When reheating, skip the microwave if you can—it makes the crackers soggy. Use the oven or air fryer at 350°F for about 8–10 minutes to bring the crunch back.
If you want to prep ahead, you can assemble everything in advance—just hold off on adding the butter until you’re ready to bake. That keeps the topping from getting soggy.
Variations and Substitutions:
This Baked Cod Topped With Ritz Cracker is classic, but it’s also flexible. You can change it up depending on what you have on hand—or what mood you’re in.
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Switch the Fish: Haddock or halibut work beautifully. I’ve even tried it with tilapia in a pinch, and it was great.
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Spice It Up: Add a pinch of cayenne or red pepper flakes for a subtle kick.
Want To Save This Recipe?
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Add Herbs: A sprinkle of parsley, dill, or thyme gives it a little extra freshness.
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Cheesy Twist: Mix a tablespoon of Parmesan into the cracker crumbs for a richer topping.
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No Ritz? No problem. Panko breadcrumbs or even crushed saltines will do the job.
What to Serve with Baked Cod Topped With Ritz Cracker?
I usually serve this Baked Cod Topped With Ritz Cracker with something that soaks up all that buttery goodness—because trust me, you’ll want every drop.
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Mashed Potatoes: Classic and cozy. You can never go wrong here.
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Roasted Veggies: Carrots, asparagus, or green beans work perfectly.
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Rice Pilaf: Soaks up that lemon-butter sauce like a dream.
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Coleslaw: For a fresh, crunchy contrast.
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Garlic Bread: Because carbs are happiness.
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White Wine: A crisp Pinot Grigio or Sauvignon Blanc pairs perfectly with the buttery, lemony flavors.
Frequently Asked Questions:
Can I use frozen cod?
Yep! Just make sure it’s completely thawed and patted dry. Frozen cod tends to hold more water, and too much moisture can make your topping soggy.
How do I know when the cod’s done?
The fish should flake easily with a fork and be opaque all the way through. If it’s translucent, give it another couple of minutes.
Can I make it ahead of time?
You sure can. Assemble it in the morning, refrigerate, and bake it later in the day. Just wait to add the final drizzle of butter right before baking.
Every time I make this Baked Cod Topped With Ritz Cracker, it brings me right back to that Maine dockside café. It’s simple, a little nostalgic, and one of those recipes that reminds me food doesn’t have to be complicated to be amazing.
There’s something comforting about this dish—it’s cozy but elegant, quick but satisfying. It’s the kind of meal that makes any night feel special, even if you’re just cooking in sweatpants with your hair in a messy bun.
So grab that sleeve of Ritz crackers, melt some butter, and give this one a try. It’s easy, delicious, and trust me—you’ll feel like you’re dining seaside without ever leaving your kitchen. Can’t wait to hear what you think.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Cod Topped With Ritz Cracker
Ingredients
- 1 pound fresh cod fillets
- 10 Ritz crackers approximately 1 ounce, or substitute Townhouse crackers
- 1/2 teaspoon smoked paprika or 3/4 teaspoon regular paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 3 tablespoons salted butter
- 1/4 lemon for fresh lemon juice
Instructions
Prepare the Oven and Baking Sheet
- Preheat the oven to 400°F (200°C). Lightly grease or spray a rimmed baking sheet with oil to prevent sticking and ensure even browning.
Prepare the Cod
- Rinse the cod fillets under cold water and inspect them for any remaining bones. Pat the fish completely dry using paper towels to remove excess moisture, which allows the topping to adhere properly. Cut the fillets into serving portions and place them on the prepared baking sheet.
Create the Cracker Mixture
- Place the Ritz crackers into a small mixing bowl and crush them using the bottom of a glass or the back of a spoon until coarse crumbs form. Add the smoked paprika, garlic powder, and salt to the crushed crackers, stirring to combine evenly.
Melt the Butter
- In a separate small, microwave-safe bowl, add the butter and cover it loosely with wax paper. Melt the butter in the microwave for approximately 30 seconds on high power, or until fully liquefied.
Assemble the Cod
- Drizzle half of the melted butter evenly over the cod portions to help the topping adhere. Spoon the seasoned cracker mixture over each fillet, covering as much of the surface as possible. Gently press the topping to secure it. Drizzle the remaining butter over the top to ensure a crisp, golden finish.
Bake the Cod
- Place the baking sheet on the center rack of the preheated oven. Bake for 18–20 minutes, or until the cod is opaque and flakes easily with a fork. The cracker topping should appear lightly browned and crisp.
Finish and Serve
- Remove the cod from the oven and allow it to rest for 1–2 minutes. Squeeze fresh lemon juice over each portion immediately before serving to enhance the flavor and balance the buttery richness. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
