Haddock Goujons With Parmesan Crust (Print version)

Crispy Parmesan-crusted haddock strips served with vibrant, creamy pea pesto. Elevated comfort food in 40 minutes.

# What You'll Need:

→ Fish

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

→ Coating

02 - 2 1/4 oz all-purpose flour
03 - 2 large eggs, beaten
04 - 2 3/4 oz panko breadcrumbs
05 - 1 3/4 oz 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 - 7 oz frozen peas
10 - 1 oz fresh basil leaves
11 - 3/4 oz grated Parmesan cheese
12 - 1 small garlic clove
13 - 1 oz pine nuts or toasted sunflower seeds for nut-free option
14 - 4 tablespoons extra-virgin olive oil
15 - 1/2 lemon, juiced
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls in sequence: fill the first with flour, the second with beaten eggs, and the third with combined panko, Parmesan, black pepper, salt, and smoked paprika.
03 - Coat each haddock strip thoroughly in flour, shaking off excess. Dip into beaten egg, then roll in the Parmesan-panko mixture until fully coated. Arrange breaded strips on the prepared baking sheet.
04 - Lightly spray or drizzle olive oil over the coated strips. Bake for 15 to 20 minutes, turning halfway through cooking, until the coating is golden and crisp.
05 - While goujons bake, blanch peas in boiling water for 2 minutes. Drain and immediately refresh under cold running water. Transfer to food processor with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice. 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 accompany with lemon wedges and mixed salad leaves if desired.

# Expert Tips:

01 -
  • All the satisfaction of fried fish without standing over hot oil or dealing with the mess.
  • The Parmesan adds a nutty, salty depth that makes these feel grown-up and special.
  • Pea pesto is bright, creamy, and takes about five minutes to whip together.
  • Leftovers reheat beautifully in the oven and still taste crisp the next day.
02 -
  • Don't skip the oil spray before baking, it's what helps the Parmesan crust turn golden and crispy instead of staying pale and dry.
  • Refresh the peas under cold water immediately after blanching or they'll lose that gorgeous bright green color and turn dull.
  • Turn the goujons halfway through baking so both sides crisp up evenly, otherwise one side stays soft.
03 -
  • Use a food processor for the pesto but pulse gently, you want it textured and vibrant, not pureed into baby food.
  • If you don't have panko, crush regular breadcrumbs lightly with your hands to create more texture before mixing with the Parmesan.
  • Serve these within 10 minutes of baking for maximum crispness, they soften slightly as they sit.
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