Top Rated Scrod Recipes

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pleclare
Tasty,cruchy,slightly spicy coating on broiled scrod(cod). Great flavor.
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RecipeTips.com
Scrod baked in the oven.
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Cooking Index
You can put these packets together an hour or two ahead of baking, which makes them a natural for entertaining. (If you do prepare them in advance, refrigerate them, but be sure to bring them to room temperature before baking.) Each person opens the ...
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Cooking Index
Scrod, another name for young cod, was introduced at the Parker House Hotel in Boston in the 1890's. This flaky and deliciously simple preparation allows its natural goodness to dominate the dish.
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Kozmic Blues
This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.
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Alan in SW Florida
Also good with other kinds of fish. Try Tilapia or Orange Roughy, or even catfish fillets.
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Kat's Mom
I don't like fish very much. That is why it is so surprising that I adore real Boston Baked Scrod. Now I do not mean a rubbery piece of fish topped by a pile of soggy bread crumbs on top - yuck! I mean a flaky, tender piece of white fish with a buttery & lemony garlic sauce topped with seasoned bread crumbs. This is what seafood should be, not that stinky stuff you have to hold your nose to eat! Did you know that scrod is really young cod fish? Some restaurants call the "catch of the day", whatever fish it may be, scrod so you never know what you are eating. The guy at my seafood market laughs when folks ask for a "scrod" filet. Credit to: American Classics by Editors of Cook's Illustrated Magazine. This looks like the scrod I enjoyed in Boston many years ago and is on my menu to try on New Year's Day. 12/30/2006 - Couldn't wait and made this tonight. It was wonderful. I suggested to my hubby before he sat down that he might want to warm up the leftover ribs since I was *sure*
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Danny Beason
Presented By: Puleo's Grille
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RSHDiva
Usually, I’m not a big fan of fish, but this is something I actually crave. Its flavors come together in a wonderful way.
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 1 1/2 pounds fresh or frozen scrod fillets (young haddock or cod)1/2 cup chopped onion2 tablespoons butter or margarine1 to 1 1/2 teaspoons curry powder2 tablespoons all-purpose flour3/4 teaspoon salt1 cup milk2 tablespoons ...
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It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.
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