New England is famous for its seafood and delicious fish dishes. For the locals, fishing is a proud tradition that goes back centuries and is still done today throughout coastal towns. Because of this, it has some of the best seafood you could hope to find, as well as iconic fish dishes. Here are a few you have to make for yourself to get a real taste of New England.
Baked Haddock
Haddock is a fish found in abundance in the Atlantic Ocean, so it’s very popular in many New England recipes. Baked Haddock in particular is beloved because it is easy to cook and really showcases the flavor of the fish. It’s basically a fish casserole and can be found served in households, restaurants, and even wedding receptions.
Before starting to cook, you’ll want to make sure the haddock is patted dry so the butter and bread crumbs stick. For the crunchy coating, you can use either breadcrumbs or crushed up Ritz crackers. Either option provides a lovely texture, and you can leave them plain, add salt and pepper, or mix in your own seasonings for extra flavor.
New England Fish and Chips
Ah, fish and chips. A staple of the United Kingdom and New England alike, this is a dish that’s a real crowd-pleaser, even for those who aren’t big fish eaters. Crispy, savory, and satisfying, they can be found in just about any seafood restaurant.
Fish and chips are also super easy to make yourself. You can batter and fry some haddock yourself, or you can easily find a pre-battered option to just pop in the oven. For the chips, you can use any kind of french fry – standard, crinkled, or steak – you please. What matters is that everything is a lovely golden color and that you have plenty of condiments and tarter sauce to dip everything in.
Fish Chowder
Chowders are popular all throughout New England, having been served in Boston’s famous Union Oyster House since the early 1800s. They’re rich, creamy, and a great way to warm up on a cold day. Fish chowder in particular is beloved because it’s a little bit lighter than traditional chowders.
For the fish in this chowder, you would generally use fresh, meaty white fish like cod or haddock. These fish will hold their shape in the broth and absorb its flavors beautifully. More flavorful fish, like salmon or tuna, doesn’t pair as nicely with the broth. Meanwhile, more delicate white fish, like sole or flounder, break apart too easily in the broth.
Unlike some other chowders, fish chowder traditionally doesn’t use thickeners like flour or cornstarch. Instead, it’s a more milky broth, but some thickening does occur thanks to the starch from the potatoes. Be sure to use gold potatoes; red potatoes don’t offer the right amount of starch. Top the chowder off with some oyster crackers for an extra crunch.
New England has amazing fish dishes, but everything tastes better when it’s locally-sourced and sustainably fished. Get the best fish available and make these classic recipes for yourself!
