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Heavenly Haddock

2 lb. skinned Haddock
1 egg
1 small can evaporated milk
Crushed Ritz cracker crumbs, mixed with salt, pepper, parsley flakes, and garlic powder
Juice of 1/2 lemon
1 stick margarine, melted
2 Tbsp. vermouth

Cut fish into serving size pieces. (Thinner tail pieces should be cut larger and folded so that most pieces are the same thickness). Mix egg and milk. Dip each piece of fish and coat with seasoned crumbs. Place fish in a 13 x 9 inch pan on which 2 tablespoons of vermouth has been sprinkled.

Mix butter and lemon juice together; pour over fish and sprinkle with paprika. Bake at 400 F for 20 minutes, or until fish flakes.

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