Cornmeal-Crusted Haddock Recipe 

Yields 2-4 servings, with 3-4 oz portions in size. 

This recipe brings together two traditional Wabanaki ingredients in one simple, nourishing dish. The cornmeal forms a lightly crisp, golden crust while the haddock stays tender and flaky, making it a comforting main course that pairs easily with seasonal vegetables, Maine potatoes or a fresh salad.

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1lb of haddock 

½ stick of butter (cold) 

Season with salt, pepper and paprika. 

½ – ¾ cup of cornmeal mixed 

3 TBSP olive oil 

¼ cup parmesan cheese (optional) 

1 ½ teaspoons of italian seasoning or old bay seasoning 

½ tsp garlic and onion powder 

Lemon wedge for serving 

Instructions

1. Preheat oven to 400℉ 

2. Place fish on a cutting board and pat dry, set aside 

3. Cut cold butter into slices and place half in baking dish, set aside other portion. 

4. Season fish with salt, pepper and paprika to liking. 

5. Add cornmeal, oil, parmesan cheese and seasoning into a bowl and mix until combined. 

6. Add fish into baking dish and top with butter then spread mixture onto the top of fish, using all the topping, until evenly covered. 

7. Bake fish for 10-15 minutes depending on the thickness of the filet. Bake until flakes easily with a fork. 

8. Optional: broil fish for an additional 1-2 mins for a crispy topping. 

9. Serve fish with lemon. 

Notes

Other ways to tell when fish is done is when the internal temperature reaches 145℉ The fish should also appear solid white and opaque. 

Fish can be kept for 2 days in the refrigerator and longer if in an air tight container, lasting 3-4 days. 

If cooking on a pan or on a flat top, grease the surface before adding on the haddock and cook at medium to medium-low heat from 3-4 minutes each side, until flaky.

This recipe was created by Jazz Thompson-Tintor, a member of the Penobscot Nation, She is the program director at Nibezun and co-owner of Katahdin Kitchen — a culinary business offering pop-ups, catering and more — alongside fellow Penobscot Nation member Zack Neptune. Through food, the pair celebrates Wabanaki ingredients, traditions and connections to the land and water.