Haddock Goujons With Parmesan Crust

The smell of toasted Parmesan still brings me back to a rainy Tuesday when I decided fish fingers needed an upgrade. I had fresh haddock in the fridge, a block of Parmesan that needed using, and a sudden urge to make something that felt both comforting and just a little bit fancy. What started as a whim turned into one of those recipes I now make whenever I want to impress without the stress. The golden crust, the unexpected bright green pesto—it just works.

I served these to friends who claimed they didn't like fish, and watched them go back for seconds without a word. There's something about the crispy, cheesy exterior that makes people forget their reservations. The pesto was an afterthought that first time, made because I had peas to use up, but now I wouldn't dream of serving the goujons without it. It became the thing people asked about first.

Ingredients

• Skinless haddock fillets: Haddock has a delicate, sweet flavor that holds up beautifully to baking, but cod or pollock work just as well if that's what your fishmonger has fresh.
• Plain flour: This first coating helps the egg stick and creates a dry base layer, so don't skip it even though it seems like an extra step.
• Large eggs: Beaten well, they act as the glue that holds the Parmesan crust onto each strip of fish.
• Panko breadcrumbs: Their larger, airier structure gives you that crackly, ultra-crisp texture that regular breadcrumbs just can't match.
• Finely grated Parmesan cheese: Use the real stuff, not the pre-grated kind, it melts into the crust and adds a nutty, salty depth that makes all the difference.
• Freshly ground black pepper, sea salt, and smoked paprika: These season the crust from the inside out, with the paprika adding a subtle warmth and color.
• Frozen peas: They blend into a creamy, sweet pesto in minutes and you don't have to shell a single fresh pea.
• Fresh basil leaves: Bright, aromatic, and essential for that classic pesto flavor, even in this pea-forward version.
• Parmesan cheese for pesto: It ties the pesto to the crust and adds a savory backbone that balances the sweetness of the peas.
• Small garlic clove: Just one is enough, you want a whisper of garlic, not a shout.
• Pine nuts: They add richness and body, but sunflower seeds work brilliantly if you need a nut-free option.
• Extra-virgin olive oil: This brings everything together into a silky, spoonable pesto.
• Lemon juice: A squeeze brightens the whole dish and cuts through the richness of the cheese and oil.
• Lemon wedges and mixed salad leaves: For serving, because a little freshness and acidity on the side makes the meal feel complete.

Instructions

Preheat and Prep:

Get your oven to 200°C (180°C fan) and line a baking sheet with parchment paper so nothing sticks. This also makes cleanup a breeze.

Set Up Your Coating Station:

Arrange three shallow bowls in a row, one with flour, one with beaten eggs, and one with the panko mixed with Parmesan, pepper, salt, and smoked paprika. It feels like an assembly line, and it makes the process smooth and fast.

Coat the Haddock:

Take each strip of fish, dredge it in flour, shake off the excess, dip it in egg, then press it into the Parmesan-panko mixture until fully coated. Lay them on the baking sheet without crowding.

Bake Until Golden:

Lightly spray or drizzle the goujons with olive oil, then bake for 15 to 20 minutes, flipping them halfway through. They should be golden, crisp, and cooked through with flaky white fish inside.

Make the Pea Pesto:

While the fish bakes, blanch the peas in boiling water for 2 minutes, drain, and run them under cold water to keep them bright green. Blitz them in a food processor with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice until mostly smooth but still a little textured, then season with salt and pepper.

Serve:

Pile the hot goujons on plates with a generous spoonful of pea pesto, lemon wedges on the side, and a handful of salad leaves if you like. Serve immediately while everything is still warm and crisp.

Save

There was an evening when I made these for my niece, who was going through a phase of refusing anything green. I didn't mention the pesto until after she'd dipped a goujon in it and declared it the best sauce ever. Sometimes the best victories in the kitchen are the quiet ones, when good food just wins people over without a fight.

Making Ahead and Freezing

You can coat the goujons completely, lay them on a parchment-lined tray, freeze them solid, then transfer to a freezer bag for up to three months. Bake them straight from frozen, adding an extra 5 minutes to the cooking time. The pesto also freezes beautifully in ice cube trays, just pop out a cube or two and thaw when you need it.

Substitutions and Variations

Swap haddock for cod, pollock, or even firm white fish like hake if that's what looks good at the market. For a gluten-free version, use gluten-free flour and breadcrumbs without changing anything else. If you want a different pesto, try mint instead of basil, or stir in a handful of baby spinach for extra greens.

Serving Suggestions

These goujons pair beautifully with crispy oven chips, a simple green salad, or even just crusty bread to mop up extra pesto. A crisp Sauvignon Blanc or dry sparkling wine cuts through the richness perfectly. If you're feeding kids, serve the pesto on the side so they can dip as much or as little as they like.

• Try serving with roasted baby potatoes tossed in garlic and herbs for a heartier meal.
• A side of slaw with lemon and dill adds crunch and freshness.
• Leftover goujons make excellent next-day sandwiches with the pesto and some rocket.

Save

This recipe has become one of those reliable favorites that feels special every time but never stresses me out. I hope it brings the same easy joy to your table, whether you're feeding kids, friends, or just yourself on a night when you want something a little bit lovely.

Recipe Q&A

→ Can I use a different type of fish?

Yes, cod or pollock work excellently as substitutes for haddock. Choose firm white fish fillets that hold their shape when cut into strips.

→ How do I make this gluten-free?

Replace plain flour with gluten-free flour and use gluten-free breadcrumbs instead of panko. The rest of the preparation remains the same.

→ Can I make the pea pesto in advance?

Yes, the pesto can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Drizzle a thin layer of olive oil on top to prevent browning.

→ What can I use instead of pine nuts?

Toasted sunflower seeds are an excellent nut-free alternative that provides similar texture and richness to the pesto without compromising flavor.

→ How do I ensure the coating stays crispy?

Make sure to lightly oil the goujons before baking and turn them halfway through cooking. Avoid overcrowding the baking sheet, which can create steam and soften the crust.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or dry sparkling wine complements the delicate fish and bright, herbaceous pea pesto beautifully.