“This recipe comes from our grandmother and is still our family’s favorite way to eat bluefish. It is delicious and very simple to make, but one important note: do not add any salt! The crackers and bacon drippings provide all you need. We like to crumble the bacon over a salad and serve it alongside the fish.”
1 pound fresh bluefish fillet, cut into 3 portions
3 slices bacon
1 large egg
½ cup finely crushed Ritz crackers
Take the bluefish out of the refrigerator and bring to room temperature (this will help the fish cook evenly). Preheat the oven to 350°F.
Cook the bacon in an iron skillet over medium-high heat until crisp. Transfer to a plate and serve it crumbled on top of a side salad, if desired. Reserve the bacon fat in the pan.
Whisk the egg in a medium size bowl for the egg wash. In another bowl, add the crushed crackers. Dip both sides of the fish in the egg wash and then in the cracker crumbs. Heat the skillet containing the bacon fat; when the fat is hot, not smoking, sear the fish 1-2 minutes per side, and place the pan with the fish in the oven. Bake for 5-6 minutes until done. Remove the pan from the oven and remove the fish to paper towels for a few minutes before serving.
Optional: Serve fish on a bed of cream spinach and whipped potato on the side.