No, you are not mistaken. Not only am I back after a long while with another of my grandmother’s Haitian recipes, but the recipe is, in fact, fish with Ritz crackers. And let me tell you something: the combination of Ritz crackers, evaporated milk and salmon is strangely delicious … or deliciously strange. Intrigued?

To catch up on other recipes my grandmother hand wrote in her beautiful script, check out the rest of the Kreyol Kitchen here. And since it’s been a while, you may need a refresher on what the Kreyol Kitchen is in the first place, so check out my first post on it here.

Let’s talk about Ritz crackers, shall we? They are always, always, always good. They are especially good crushed, softened and soaked in evaporated milk, added to a savory mixture that is then used to coat cooked fillet of salmon. I know it sounds crazy, but you can try it yourself and see.

My mom helped me decipher this recipe since I couldn’t totally understand the directions as my grandmother didn’t exactly enumerate the process. The below recipe is what I ended up doing.

Ingredients:

• 2 1/2 lbs of fish – I used salmon
• 1 small box of Ritz – I used a sleeve of a regular-sized box
• 1/4 lb of grated Gouda cheese
• 1 can evaporated milk – I used a small can
• Apple cider vinegar
• Salt and pepper
• Mustard
• 1 onion, chopped
• Parsley, chopped

1. Boil the fish until cooked with salt, pepper and a little bit of apple cider vinegar in a little bit of water for a short amount of time
2. In a separate bowl, break the biscuits and soak them in evaporated milk
3. To that mixture, add mustard, chopped onions and chopped parsley
4. Add the water from the pot that the fish had been cooking in
5. Mix it all up
6. Place the fish fillet in a baking dish or serving dish
7. Coat the fish with the mixture
8. Refrigerate and let sit for a while