Classics, Dinner, Fish & Seafood

Parker House Scrod

The Omni Parker House-Boston.  A Historic Hotel, birthplace of the famouse Parker House Roles, Boston Cream Pie and of course Parker House Scrod.  On my recent trip to Newport, RI, I acquired a cookbook that chronicled the best places to eat in NewEngland and it included some the most popular recipes.  So here it is, straight from the Parker House Kitchen–a classic New England fish dinner.  I adjusted the recipe for only two fish fillets, but I will include the recipe for 6 fillets.


6, 8oz fillets of fresh cod

1 cup milk

1 tsp of lemon juice

2 tsp of Worchestershire Sauce

Salt and Pepper to taste

1/2 cup olive oil

2 tsp of Paprika

1/4 pound of Ritz crackers (finely crushed)

1/2 pound butter

1/2 cup white wine


Marinade the fish in all the ingredients except for the wine, butter and crackers for 2 hrs or more.  Te longer the better.

Remove from marinade and coat in the the crumb-cracker coating.

Preheat oven to 400F

PLace fillets in a buttered baking dish and drizzle over remaining melted butter.  Add the wine, making sure not to drizzle on to fish directly.

Bake until flaky for about 10 mins.

Place under the broiler for a few minutes to brown the top.

The restaurant suggests serving it with roasted new england potatoes, a green vegetable and parker house roles.  I served it with a boiled corn on the cob with butter!!!!

Note: Now all that butter and wine might scare you ! It scared me and I could not bring myself to use that much butter for a regular homecooked meal.  So did not use it at all.  I places the coated fillets on a baking tray and drizzled a little bit of olive oil on the top to give it color.  Feel free to adjust it according to your taste.  the major flavor lies in the quality of the fish and the marinade.

9 thoughts on “Parker House Scrod”

  1. That looks amazing. It has a few of my favorite ingredients…cod, Worcestershire, wine, AND, I have several sleeves of Ritz to “get rid of”. I’ve bookmarked this for dinner next week. I hope mine looks as nice and evenly breaded as yours!


  2. I have to say– I was a little freaked out by the look of this– all tan and yellow! And I live in New England! Well, the Gateway to New England as we sometimes call Connecticut. But after reading the recipe– it’s something we will try next week. Thanks for sharing.


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