Haddock Goujons With Parmesan Crust (Printer-Friendly)

Crispy Parmesan-crusted haddock strips served with vibrant, creamy pea pesto. Sophisticated fish fingers elevated.

# What You'll Need:

→ Fish

01 - 1 lb 2 oz skinless haddock fillets, cut into finger-sized strips

→ Coating

02 - 2 oz all-purpose flour
03 - 2 large eggs, beaten
04 - 2.8 oz panko breadcrumbs
05 - 1.75 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 oz frozen peas
10 - 1 oz fresh basil leaves
11 - 0.9 oz Parmesan cheese, grated
12 - 1 small garlic clove
13 - 1 oz pine nuts or toasted sunflower seeds
14 - 4 tbsp extra-virgin olive oil
15 - Juice of 0.5 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 breadcrumbs mixed with Parmesan, pepper, salt, and smoked paprika.
02 - Coat each haddock strip first in flour, shaking off excess. Dip in beaten egg, then roll in the Parmesan-panko mixture. Arrange 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, until golden and crisp.
04 - Blanch frozen peas in boiling water for 2 minutes. Drain and refresh under cold water. Place peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper.
05 - Plate hot goujons with a generous spoonful of pea pesto, lemon wedges, and mixed salad leaves if desired.

# Expert Suggestions:

01 -
  • The Parmesan crust crisps up beautifully in the oven without any deep frying, so you get all the crunch without the oil splatter.
  • The pea pesto is bright and creamy, adding a fresh contrast that makes this feel restaurant quality without the fuss.
  • It comes together in under an hour and works just as well for a Tuesday dinner as it does for entertaining friends.
02 -
  • Don't skip the oil spray or drizzle before baking, it's what helps the Parmesan crust turn golden and crisp instead of staying pale and soft.
  • Refresh the peas under cold water immediately after blanching or they'll lose their vibrant color and turn that dull grey-green nobody wants to eat.
  • Let the goujons sit on the baking sheet for a minute after they come out of the oven, they'll firm up slightly and be easier to lift without breaking.
03 -
  • Press the Parmesan-panko mixture firmly onto each goujon with your hands so it really adheres, this prevents it from falling off during baking.
  • If you want extra crunch, pop the goujons under the grill for the last two minutes of cooking, watching them closely so they don't burn.
  • Use a microplane to grate the Parmesan finely, it distributes more evenly through the breadcrumbs and melts into the crust beautifully.
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