Parker House Schrod (Fresh Catch of the Day)

Serving suggestion: boiled or roasted new potatoes, a green vegetable, a wedge of lemon and a dozen Parker House Rolls

Total Time:
27 min
10 min
2 min
15 min

6 servings

  • 6 (8-ounce) fillets baby cod or haddock
  • 1 cup milk
  • 1 teaspoon lemon juice
  • 2 teaspoons Worcestershire sauce
  • Salt
  • Pepper
  • 1/2 cup olive oil
  • 2 teaspoons paprika
  • 1/4 pound buttery, flaky crackers, finely crushed
  • 1/2 pound melted butter
  • 1/2 cup white wine
  • Parker House Rolls:
  • 6 cups all-purpose flour (about)
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2 packages active dry yeast
  • 1 cup margarine or butter (2 sticks), softened
  • 1 large egg
  • Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).

  • Preheat oven to 400 degrees F.

  • Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.

  • Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.

Parker House Rolls:
  • In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.

  • Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)

  • Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.

  • Preheat oven to 400 degrees F.

  • In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.

  • On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.

  • Bake rolls for 15 to 18 minutes until browned.

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