Haddock Goujons With Parmesan Crust (Printer View)

Crispy Parmesan-crusted haddock strips paired with vibrant, creamy pea pesto. Elevated fish fingers for any occasion.

# What you'll need:

→ Fish

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

→ Coating

02 - 2.1 oz all-purpose flour
03 - 2 large eggs, beaten
04 - 2.8 oz panko breadcrumbs
05 - 1.8 oz finely grated Parmesan cheese
06 - 0.5 tsp freshly ground black pepper
07 - 0.5 tsp sea salt
08 - 0.5 tsp smoked paprika

→ Pea Pesto

09 - 7.1 oz frozen peas
10 - 1.1 oz fresh basil leaves
11 - 0.9 oz grated Parmesan cheese
12 - 1 small garlic clove
13 - 1.1 oz pine nuts or toasted sunflower seeds
14 - 4 tbsp extra-virgin olive oil
15 - 0.5 lemon, juiced
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, black pepper, sea salt, and smoked paprika.
03 - Coat each haddock strip in flour, shake off excess, dip in beaten egg, then roll in the Parmesan-panko mixture. Arrange on prepared baking sheet in a single layer.
04 - Lightly spray or drizzle breaded haddock strips with olive oil. Bake for 15 to 20 minutes, turning halfway through, until golden and crisp.
05 - Blanch frozen peas in boiling water for 2 minutes, drain and refresh under cold water. Place peas, basil, Parmesan cheese, garlic clove, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper to taste.
06 - Transfer hot goujons to serving plates. Top with a generous spoonful of pea pesto and serve with lemon wedges and mixed salad leaves.

# Expert Advice:

01 -
  • It tastes restaurant-worthy but comes together faster than ordering takeaway.
  • The pea pesto is secretly packed with nutrition while tasting indulgently creamy.
  • Fish cooked this way stays moist inside with that irresistible shattering crust everyone reaches for first.
02 -
  • Don't skip the egg wash step—it's the difference between a coating that clings beautifully and one that flakes off the fish into the baking sheet.
  • Blanching the peas matters more than you'd think; it keeps them vibrant green and prevents the pesto from turning an unappealing grey-brown as it sits.
03 -
  • Grate the Parmesan fresh rather than using pre-grated; the anti-caking agents in pre-grated cheese can make the coating clump slightly.
  • Toast the pine nuts in a dry pan for two minutes before blending the pesto—it deepens their flavour and makes the whole thing taste more intentional.
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