I originally invented this extremely simple but satisfying recipe in October for my gluten-intolerant friend Erin, who suggested that I make breadcrumbs for baked fish out of rice-based products rather than bread-based products. In October we made it with snapper and the “breadcrumbs” were a mix of crumbled rice crackers, rice krispies, and spices.
Due to an unexpected plethora of rice krispies in my kitchen (I made white chocolate rice krispy peanut “snowflakes” for New Year’s Eve dessert), I decided to make the fish dish again, and decided that “Rice Krispies Fish” wasn’t a very appealing name. “Snap Crackle Cod” was soon born.
I took wild cod filets and coated each side with olive oil. Next, I filled a ziploc bag with rice krispies and crunched them up a little for some texture variety. I added a little of whatever spices I could find lying around – basil, thyme, oregano, rosemary, salt, fresh pepper, and cayenne, and then poured the mixture over the filets and sprayed a light coating of olive oil over the top. Bake at 375 for about 20-25 minutes depending on the thickness of the fish, and voila! Snap crackle cod. (Served here with my mom’s recipe for whiskey-braised leeks and a squeeze of lemon).