Baked Flounder with Buttery Ritz Cracker Crumbs
This baked fish with Ritz crackers is so simple, but the flavors and textures are absolute perfection! Delicate, flaky fish fillets are topped with seasoned buttery cracker crumbs, then baked with white wine until tender and juicy. It's an easy one-pan seafood dinner that can be on your table in just 25 minutes!
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This baked flounder recipe is simple but incredibly flavorful
This might be the best fish recipe I've made all year. My husband and I couldn't stop eating it!
It's inspired by an old-school, classic New England preparation of coating fish in buttered cracker crumbs. I come from a big family of New England fishermen, and this recipe tastes like home.
The best fish to use for this recipe
This dish is commonly made with cod or haddock, but it really works with a wide variety of fish.
I'm using flounder, or summer fluke, since that's what was freshest at my local seafood market.
Use whatever fish you prefer or whatever looks best at your market. Always ask your fishmonger for their recommendations or what just came off the boat!
How to keep baked flounder from drying out
I add a little bit of white wine to the pan to add both flavor and moisture to the fish. Without any liquid, you risk it drying out. If you don't want to use wine, half lemon juice and half water works just as well.
Because of the liquid in the pan, it's important to try your best to add the topping to the fish as carefully as possible.
Press the cracker crumbs down slightly as you spoon them onto the fish to help them adhere. Try to keep as much on the fish as you can and prevent it from falling into the wine, which will cause it to become soggy.
The secret to a crispy cracker topping
Evenly coating the cracker crumbs with melted butter is the first step to a crispy topping. This guarantees all of the bits have enough fat to crisp up in the oven.
You also want to spoon the cracker mixture evenly on top of the fish so that the uniform thickness allows the topping to crisp consistently throughout.
A little bit of Old Bay and garlic powder is the perfect amount of seasoning to give the topping lots of flavor without overpowering the delicate fish. If you want a more pronounced flavor, use the same seasoning on the fish as well, but don't add more to the topping or it will become too salty from the Old Bay.
Don't be shy when seasoning the fish itself, it can take more than you think!
Why Ritz crackers make the best topping for baked fish
Lots of recipes for baked fish use breadcrumbs, which are also great, like in my classic recipe for flounder oreganata. But there's something about Ritz crackers that's just so satisfying. They're buttery, salty, and have the perfect amount of crunch. They're crisp, but still tender and extra buttery.
Ritz crackers really produce the best results, so I don't recommend substituting the crackers if possible. However, saltines, oyster crackers or any other butter crackers can work in a pinch.
Want more easy fish recipes? Try a restaurant-worthy lemon caper fish piccata, classic flounder meuniere, or this foolproof recipe for lemon butter fish.
Why This Recipe Works
- The crisp cracker topping gives a nice contrast to the delicate fish fillets.
- Adding white wine to the baking dish adds flavor while keeping the fish juicy.
- Old Bay, garlic powder, and butter give the perfect seasoning without overpowering the fish.
- Comes together with 7 basic ingredients in 25 minutes!
Ingredients for baked flounder with cracker crust
Fish - Make this with any fresh, high-quality white fish from your local seafood market. I used flounder, aka summer fluke, but other classic options include cod, haddock, grouper, halibut, and sea bass.
Ritz crackers - Ritz crackers are ideal because they are crisp, but still tender. I do not recommend substituting them, but if necessary, you can use saltines, oyster crackers, or any other butter crackers.
Butter - Melted butter coats the cracker crumbs and helps them crisp up in the oven. You can use olive oil instead of butter to grease the dish, but stick to butter in the topping for the best flavor.
Garlic powder and Old Bay - Garlic powder and Old Bay season the topping without overpowering the fish. Try using my homemade Old Bay seasoning recipe!
Wine - A dry white wine like sauvignon blanc or pinot grigio adds flavor complexity to the fish while keeping it moist. Avoid anything sweet or oaked. If you want to avoid wine, substitute half lemon juice and half water.
Parsley - Finely chopped fresh parsley gives a nice herby finish, but tarragon, dill, thyme, chives, and basil can work too.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Baking dish
- Paper towels
How to make baked flounder with Ritz cracker topping
- Preheat the oven to 400°F. Lightly grease a baking dish with butter.
- Pat the fish fillets dry with paper towels, then arrange in a single layer in the baking dish. If the fillets are very thin, tuck the end pieces under to make it more even. Season lightly with salt and black pepper.
- In a bowl, combine the crushed Ritz crackers, garlic powder, Old Bay seasoning, and melted butter, then mix until the crumbs are evenly coated.
- Spoon the cracker mixture evenly over each fillet and gently press so it adheres. Try your best to keep all of the cracker crumbs on top of the fish or else they will get soggy.
- Pour the white wine into the bottom of the baking dish, around the fish, not over the top.
Pro Tip: If using a smaller baking dish, you may want to dial the liquid back to 2 tablespoons so that it doesn't touch the topping. Less space around the fish means less room for liquid, and also means that less will evaporate as it cooks.
- Bake until the fish is opaque and flakes easily and the topping is golden brown, about 15-20 minutes depending on thickness. If needed, broil for 1-2 minutes at the end to deepen the color.
Pro Tip: Use the skewer/butter knife method to test for doneness. Insert it into the thickest part of the fish. If it slides in easily, the fish is done, but if there's resistance, the fish needs a few more minutes.
- Sprinkle with parsley, then serve immediately with lemon wedges on the side.
Tips For the Best Baked Fish
- If you don't want to use wine, substitute 2 tablespoons of freshly squeezed lemon juice and 2 tablespoons of water.
- Ritz crackers and Old Bay both contain salt, so the topping does not need additional seasoning. However, it's still important to season the fish well on both sides.
- If your oven has a convection setting, turn it on to achieve the crispiest topping.
- The time it takes for the fish to cook will ultimately depend on the size and thickness of the fillets you're using. If using a thermometer, the internal temperature should reach 145°F at the thickest part.
Baked Flounder Variations
- Try using a richer, fattier fish like cod, sea bass, or salmon. You can cook salmon slightly less than you would a white fish, as it can be served medium-rare if you prefer.
- Use other fresh herbs instead of parsley like cilantro, basil, chives, thyme, tarragon, or dill.
- Try other seasonings in the Ritz topping like onion powder, paprika, Creole seasoning, or even some freshly grated parmesan cheese.
What to serve with baked fish
Serve this baked fish with Ritz crumbs with a few delicious sides like these crispy roasted fingerling potatoes or roasted potatoes and onions with rosemary.
For veggies, try this cooling creamy cucumber radish salad, a fresh shaved zucchini salad, or this grilled asparagus with walnut anchovy salsa verde.
How to Store and Reheat Baked Fish
This dish is best served immediately so the fish stays juicy and the cracker topping stays nice and crisp.
Store any leftover fish in an airtight container in the fridge for 2-3 days, topping side up. Reheat gently in the oven at 300°F until heated through, then broil for a few seconds to re-crisp the top.
FAQs
Yes! Just make sure it's good quality, defrosted, and patted dry before making the recipe.
It's not recommended to prepare the entire dish in advance, but you can mix the cracker mixture up to 24 hours before and keep it stored in an airtight container in the refrigerator. Bake the fish with the Ritz topping right before serving.
The fish is done when it's opaque and flakes easily with a fork. You can also test by poking a skewer or butter knife gently into the thickest part of the flesh. If it goes through with no resistance, it's fully cooked. If there's resistance, it needs a couple more minutes in the oven. If using a thermometer, the internal temperature should reach 145°F at the thickest part.
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Easy Baked Flounder with Ritz Cracker Topping
Ingredients
- 1 ½ pounds white fish fillets such as fluke
- 1 sleeve Ritz crackers finely crushed (about 30 crackers or 1½ cups crushed)
- 5 tablespoons butter melted, plus more for greasing the dish
- ½ teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- ¼ cup dry white wine
- 1 tablespoon fresh parsley finely chopped, for finishing
- black pepper freshly ground
- lemon wedges for serving
Instructions
- Preheat the oven to 400°F. Lightly grease a baking dish with butter.
- Pat the fish fillets dry with paper towels, then arrange in a single layer in the baking dish. If the fillets are very thin, tuck the end pieces under to make it more even. Season lightly with salt and black pepper.1 ½ pounds white fish fillets, black pepper
- In a bowl, combine the crushed Ritz crackers, garlic powder, Old Bay seasoning, and melted butter, then mix until the crumbs are evenly coated.1 sleeve Ritz crackers, ½ teaspoon garlic powder, 1 teaspoon Old Bay seasoning, 5 tablespoons butter
- Spoon the cracker mixture evenly over each fillet and gently press so it adheres. Try your best to keep all of the cracker crumbs on top of the fish or else they will get soggy.
- Pour the white wine into the bottom of the baking dish around the fish, not over the top.¼ cup dry white wine
- Bake until the fish is opaque and flakes easily and the topping is golden brown, about 15-20 minutes depending on thickness. If needed, broil for 1-2 minutes at the end to deepen the color.
- Sprinkle with parsley, then serve immediately with lemon wedges on the side.1 tablespoon fresh parsley , lemon wedges
Notes
- If using a smaller baking dish, you may want to dial the liquid back to 2 tablespoons so that it doesn't touch the topping. Less space around the fish means less room for liquid, and also means that less will evaporate as it cooks.
- Use the skewer/butter knife method to test for doneness. Insert it into the thickest part of the fish. If it slides in easily, the fish is done, but if there's resistance, the fish needs a few more minutes.
- If you don't want to use wine, substitute 2 tablespoons of freshly squeezed lemon juice and 2 tablespoons of water.
- Ritz crackers and Old Bay both contain salt, so the topping does not need additional seasoning. However, it's still important to season the fish well on both sides.
- If your oven has a convection setting, turn it on to achieve the crispiest topping.
- The time it takes for the fish to cook will ultimately depend on the size and thickness of the fillets you're using. If using a thermometer, the internal temperature should reach 145°F at the thickest part.
