Ritz Cracker Baked Cod is a straightforward, buttery baked fish recipe with a crisp golden topping and tender, flaky center. It’s simple, reliable, and made with ingredients most kitchens already have on hand.
There’s a reason this dish has endured for decades — it delivers texture, balance, and comfort without complication.
Why I love this Ritz Cracker Baked Cod Recipe
This recipe works because it celebrates keeping things simple and highlighting the main ingredient- the fish.
Cod is mild, clean, and flaky. The crushed Ritz topping adds salt, richness, and structure without overpowering it. When baked properly, you get contrast: crisp surface, soft interior, bold flavor.
It’s also easy to assemble and get on the table quickly which makes it perfect for a weeknight meal, and a great option for a meatless Monday.
Ingredients to make Ritz Cracker Baked Cod
- Fresh cod fillets
- Ritz crackers, coarsely crushed
- Melted butter
- Lemon
- Salt and freshly ground pepper
- Optional: chopped parsley
Pro Tips to Make Ritz Cracker Baked Cod
Use Thick, Even Fillets: Choose cod pieces that are similar in thickness so they cook evenly. Pat them dry before adding the topping — moisture prevents browning.
Keep the Crumbs Coarse: Crush the crackers into textured crumbs, not powder. Texture is what creates the crisp crust.
Bake Until Just Flaky: Cod cooks quickly. Bake at 400°F for about 12–15 minutes, depending on thickness. The fish should flake easily with a fork and appear opaque throughout. If the topping needs more color, broil briefly — watching very closely.
Frequently Asked Questions
Can I substitute another fish? Yes. Haddock is an excellent alternative with similar texture and flavor.
Can I use gluten-free crackers? Yes. Choose a buttery gluten-free cracker for comparable flavor.
How do I know when cod is done? The internal temperature should reach 145°F, and the fish should flake easily without appearing translucent.
Ritz Cracker Baked Cod
Ingredients
- Good olive oil
- 4 -6 center-cut boneless skinless cod fillets (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 1/2 cup Ritz cracker crumbs 15 crackers; see Cook’s Note
- 1/3 cup panko Japanese bread flakes
- 2 tablespoons minced fresh parsley
- 2 teaspoons minced garlic 2 cloves
- 1 teaspoon grated lemon zest
- 3 tablespoons unsalted butter melted
- 1/4 cup dry white wine such as Pinot Grigio
- 2 tablespoons freshly squeezed lemon juice
- Lemon wedges for serving
Instructions
- Preheat the oven to 400° F.
- Crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground. Set aside.
- Pour 2 tbsp EVOO in a ceramic baking dish (just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
- Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
- Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
- Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
