This Recipe was made with

Gingersnap Gingersnap


  • 6 haddock filets
  • 1 cup low fat buttermilk
  • 1 cup Archway Ginger Snap crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1 large egg beaten
  • 1 tablespoon water


  1. Preheat oven to 350ºF.
  2. In pie plate, place the fish filets pour butter milk over fish, turn fish once to coat, set aside.
  3. In small bowl mix ginger snap crumbs, garlic powder, and lemon pepper.
  4. In small bowl whisk egg and water.
  5. Dip fish into egg and then into crumb mixture being sure to coat both sides of fish with egg and crumbs.
  6. Place fish on baking sheet coated with a fine mist of non stick cooking spray.
  7. Bake for 12-15 minutes.