food & dining
What’s for Dinner (After Passover Ends)?
Cracker Crumb Cod!
I puddings as they might compete with the cracker
crumb-coated cod.

Keri White
was inspired to create this dish after a visit to my
sister in North Jersey. We dined out at her country
club, and my expectations were low.

The term “country-club food” is thrown around
derisively in culinary circles, so I was a bit skeptical. But
she assured me that, like many private clubs forced to
compete with the explosion of restaurants and general
Cracker Crumb Cod | Dairy (can be pareve
with non-dairy butter substitute)
Serves 2
2 cod fi llets (or other fl aky white fi sh)
Salt and pepper
¾ cup cracker crumbs
Juice 1 lemon
Zest of ½ lemon
1 clove garlic, crushed
2 tablespoons butter
Chopped parsley for garnish
“foodieness,” the place had upped its dining game. She
spoke the truth, and we did have a really good meal.

I ordered this old-school cod on the theory that
keeping it simple and staying in the lane where
country club food normally drove was the right move,
and it was terrifi c. I should also divulge that the other
diners at my table ordered more adventurous meals
and thoroughly enjoyed them, so maybe we need to
revisit the whole “throwing shade on country club
food” position. But I digress.

The cod was so terrifi c that I was inspired to
recreate it in my kitchen. Any fl aky white fi sh can
be substituted for the cod — halibut, fl ounder, fl uke,
bass, grouper, etc. — just be sure to alter the cooking
time per the thickness of the fi sh.

I used a 4-inch sleeve of Ritz crackers, which
brought a buttery richness to the dish, but almost
any cracker can be used. Pay attention to the fl avor
profi le of the crackers; if they are infused with garlic
or pepper this will change the taste. Of course, this
meal won’t work during Passover, but it will taste
really good afterward.

The cracker crumb brings a crunchy richness to
the fi sh, so I opted to balance the meal with simpler
sides: steamed carrots tossed with chopped parsley
and Dijon vinaigrette cabbage salad (see below).

The simple cabbage salad is versatile; it is intended
to mimic but elevate the classic “breaded fi sh and
slaw” combo often seen at seafood shacks at the
shore. The salad complements the fi sh well, but it
can do double duty tomorrow on a sandwich or as a
bed for tuna or chicken salad.

For dessert, like the sides, keep it simple —
consider a sorbet, fresh fruit or some dark chocolate.

I would steer clear of buttery cakes and creamy
26 APRIL 6, 2023 | JEWISH EXPONENT
Line a baking dish or pie plate with parchment, and
heat your oven to 300 degrees F.

Place the fi llets on parchment, and sprinkle them
generously with salt and pepper; spritz them with a bit
of lemon (most of the lemon goes in the crumb mixture).

In a small bowl, melt the butter in the microwave.

Add the garlic, lemon juice, lemon zest and a bit
more salt and pepper. Stir to blend. Press the mixture
gently onto the fi sh, covering the top and sides.

Bake it in the oven for 25 minutes, depending on
the thickness of the fi sh. Check for doneness; the
fi sh should fl ake easily and be opaque throughout.

Toss chopped parsley over the fi sh, and serve it with
lemon wedges.

Cabbage with Dijon Vinaigrette
Serves 4
White, red, napa or a combo of cabbages can be
used here. If desired, shredded carrots, onions or
kale can also be added.

2 tablespoons white wine vinegar
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoon sugar
Salt and pepper to taste
6 cups shredded cabbage
Mix the dressing ingredients in the bottom of a
large bowl. Add the cabbage, and toss it well. Let it
sit for at least 20 minutes or refrigerate it overnight.

This keeps for several days if sealed in the fridge. ■
Keri White is a Philadelphia-based freelance food
writer. Photo by Keri White
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