Haddock Goujons With Parmesan Crust (Printable Version)

Crispy Parmesan-crusted haddock strips with vibrant pea pesto. Ready in 40 minutes for an elegant fish dish.

# What You'll Need:

→ Fish

01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips

→ Coating

02 - 1/2 cup plus 2 tablespoons all-purpose flour
03 - 2 large eggs, beaten
04 - 2/3 cup panko breadcrumbs
05 - 1/2 cup finely grated Parmesan cheese
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon sea salt
08 - 1/2 teaspoon smoked paprika, optional

→ Pea Pesto

09 - 1.75 cups frozen peas
10 - 1 cup fresh basil leaves
11 - 1/4 cup grated Parmesan cheese
12 - 1 small garlic clove
13 - 1/4 cup pine nuts, or toasted sunflower seeds for nut-free option
14 - 4 tablespoons extra-virgin olive oil
15 - Juice of 1/2 lemon
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# How to Make It:

01 - Preheat oven to 400°F (180°C fan). Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls in a line: fill the first with flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, Parmesan cheese, black pepper, sea salt, and smoked paprika.
03 - Working with one haddock strip at a time, dredge in flour, shaking off excess, then dip into beaten egg, and finally coat thoroughly in the Parmesan-panko mixture. Arrange coated strips on the prepared baking sheet in a single layer.
04 - Lightly spray or drizzle the breaded goujons with olive oil to promote even crisping.
05 - Bake for 15 to 20 minutes, turning halfway through cooking, until the coating is golden brown and crisp.
06 - Blanch frozen peas in boiling water for 2 minutes, then drain thoroughly and refresh under cold running water. Transfer to a food processor with fresh basil, Parmesan cheese, garlic clove, pine nuts, extra-virgin olive oil, and lemon juice. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper to taste.
07 - Transfer hot goujons to serving plates. Top with a generous spoonful of pea pesto and serve with lemon wedges and mixed salad leaves if desired.

# Expert Tips:

01 -
  • It delivers all the comfort of fish fingers but tastes like something you'd order at a wine bar.
  • The pea pesto is so good you'll want to spread it on toast the next morning.
  • Baking instead of frying means less mess and zero guilt about the oil.
  • It comes together in under an hour, even if you're moving slowly.
02 -
  • Don't skip the oil spray before baking, it's the difference between golden and pale, and pale just doesn't taste the same.
  • Refresh the peas under cold water immediately after blanching or they'll turn dull and lose that brilliant colour.
  • Use one hand for dry ingredients and one for wet when coating the fish, it keeps the process clean and your fingers functional.
  • Let the goujons sit for a minute after baking so the crust sets properly and doesn't fall off when you pick them up.
03 -
  • Press the Parmesan-panko mixture firmly onto the fish with your fingertips so it sticks properly and doesn't fall off halfway through baking.
  • Taste the pesto before serving and adjust the lemon or salt, it should be bright and punchy, not flat.
  • If you're cooking for kids, leave the garlic out of the pesto or use just half a clove, it keeps the flavour gentle and approachable.
  • Make a double batch of pesto and freeze half in an ice cube tray, it defrosts in minutes and works beautifully stirred into pasta or spread on grilled chicken.
Go Back