Haddock Goujons With Parmesan Crust (Print Version)

Crispy Parmesan-crusted haddock goujons served with fresh, vibrant pea pesto. Elegant and delicious.

# What You'll Need:

→ Fish

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

→ Coating

02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 3/4 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

→ Pea Pesto

09 - 7 oz 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
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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Set up three separate bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, pepper, salt, and smoked paprika mixed together.
02 - Coat each haddock strip with flour, shake off excess, dip in beaten egg, then roll in the Parmesan-panko mixture until fully coated. Arrange coated strips on prepared baking sheet in a single layer.
03 - Lightly spray or drizzle goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through cooking, until golden brown and crispy.
04 - Blanch frozen peas in boiling water for 2 minutes, then drain and cool under cold running water. Add peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice to food processor. Pulse until mostly smooth with some texture remaining. Season with salt and pepper to taste.
05 - Transfer hot goujons to serving plates. Top with a generous spoonful of pea pesto, garnish with lemon wedges, and add mixed salad leaves if desired.

# Expert Tips:

01 -
  • It delivers all the nostalgic satisfaction of fish fingers but with a grown-up crunch and flavor that actually excites your taste buds.
  • The pea pesto is ridiculously easy, uses frozen peas, and adds a pop of color and freshness that makes the whole plate sing.
  • You can prep the goujons ahead, freeze them uncooked, and bake straight from frozen when you need a quick, impressive dinner.
  • It feels restaurant-worthy but uses simple ingredients you probably already have or can grab on a normal grocery run.
02 -
  • Don't skip the oil spray or drizzle before baking, it's what turns the crust golden and crispy instead of pale and soft.
  • Pat the haddock strips dry with paper towel before coating, any moisture will make the crust slide off or turn soggy.
  • If your pesto seems too thick, add a tablespoon of the pea blanching water to loosen it, it adds body without making it oily.
03 -
  • Press the Parmesan-panko mixture firmly onto each goujon so it really sticks, a gentle pat won't give you that thick, crunchy crust.
  • Taste your pesto before serving and adjust the lemon, salt, or garlic to your liking, it should be bright, punchy, and just a little salty.
  • If you don't have a food processor, a stick blender works for the pesto, just use a tall, narrow container to avoid splatter.
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