History

The word scrod came into Boston use around 1850 as a fishing-fleet term for the smallest cod or haddock landed that day. The Parker House Hotel popularised broiled scrod on its menu by 1880 with a butter-breadcrumb topping; the dish became the city's mid-20th-century seafood-room default at Locke-Ober, the Coach Grill, Anthony's Pier 4 and dozens of hotel rooms. The collapse of New England cod stocks in the 1990s shifted scrod to haddock by industry default, but Legal Sea Foods, Atlantic Fish Co and Union Oyster House still list the dish on the menu year-round. Boston is the only American city where the word still appears on menus without parenthesis or explanation.

Common allergens: Fish, Gluten, Dairy

Make it at home

Yield Serves 2Hands-on 15 minTotal 25 minDifficulty Easy

Ingredients

  • Two 200g cod or haddock fillets, skinned
  • 60g panko or fresh white breadcrumbs
  • 45g unsalted butter, melted, plus extra for the dish
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped flat-leaf parsley
  • Half teaspoon paprika
  • Fine sea salt and black pepper
  • Lemon wedges, to serve

Method

  1. Heat the broiler to high and arrange a rack 15cm below the element.
  2. Butter a small baking dish. Place the fish fillets in the dish, season with salt and pepper.
  3. Mix the breadcrumbs, melted butter, lemon juice, parsley and paprika in a bowl.
  4. Spoon the breadcrumb mixture evenly over the top of each fillet, pressing lightly.
  5. Broil 6 to 8 minutes until the breadcrumbs are golden and the fish flakes when prodded.
  6. Rest 2 minutes; serve with lemon wedges.

Tip from the editors. If broiling at high heat browns the topping before the fish cooks through, cover loosely with foil for the last 3 minutes.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat scrod

Scrod in Boston

Union Oyster House ★ 4.2

Seafood$$$north-end

Union Oyster House on Union Street has shucked oysters in Boston since 1826, the oldest continuously operating restaurant in the United States. Daniel Webster's seat is still at the bar.

Signature: Oysters on the half shell, Clam chowder

Order: A dozen Wellfleets at the U-shaped bar and a cup of clam chowder.

Tip: Skip the dining-room tables and sit at the historic raw bar. The bar is the original 1826 plank.

Legal Sea Foods Long Wharf ★ 4.0

Seafood$$$north-end

Legal Sea Foods on Long Wharf, near the New England Aquarium in Boston, has anchored the chain's flagship since 1968. Boston clam chowder, the recipe served at every presidential inauguration.

Signature: New England clam chowder, Lobster pie

Order: A cup of clam chowder, the recipe served at five presidential inaugurations.

Tip: Lunch with a harbor-side window is the best seat. The raw bar runs daily until 22:00.

More cities are in research. Want scrod covered somewhere specific? Tell us where you want to eat.

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