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Prep 10 mins
Cook 20 mins
A lovely, moist fish dish from the Luby's Cookbook for fans of cafeteria cuisine.
Make and share this Luby's Cafeteria Baked Haddock Almondine recipe from Food.com.
- Preheat oven to 350°F.
- In small bowl, combine crumbs, almonds and butter; mix well.
- If necessary, add additional melted butter, mixing well, just until crumbs hold together.
- Coat fish with flour, shaking off excess.
- Place skin side down in baking pan large enough to hold in a single layer.
- Spread mayonnaise evenly over fish.
- Sprinkle evenly with crumb mixture, lightly pressing into fish.
- Pour water around fish to a 1/8 inch depth, taking special care to pour the thinnest layer of water possible around the fish so you don't wet the topping.
- This step helps to ensure that the fish cooks up moist and tender.
- Bake 20 minutes or until fish flakes when tested with fork.
The original recipe calls for COARSE BREAD CRUMBS not FINE as this one does. USE PANKO if you can find them. I have the Luby's book as I also really like this recipe. I am giving it 4 stars out of 5 since this one is close.
I made this last night for dinner with some minor adjustments. the recipe in the cookbook calls for coarsely ground bread crumbs. It was nice to see that the butter in this recipe was reduced by 2 tablespoons. I was also able to reduce the mayo to about 3 tablespoons per serving and used Smart Balance brand making it a little healthier. This was served with fresh cooked green beans. It was like eating at Luby's at home. Thanks Molly.
I love Luby's fish, but this recipe didn't work out as well as I'd hoped. I used day-old wheat bread to make crumbs, and thawed some frozen cod filets. However, the fish took nearly 45 minutes to cook rather than 20, and it didn't have that light, flaky texture of the fish at Luby's. Plus, with that extended cooking time, the topping got extra hard and crunchy.