Haddock Goujons With Parmesan Crust

I was standing in the freezer aisle, staring at a bag of frozen peas, when the idea struck me. My partner had just mentioned missing proper fish and chips, but I wanted something lighter, more elegant. The Parmesan in my fridge and a bunch of basil on the counter somehow connected in my mind, and by that evening, these goujons were born. They turned out so much better than I expected, crispy and golden with that vibrant green pesto cutting through the richness. Now they show up at least twice a month in our house.

The first time I made these for friends, I served them on a big wooden board with the pesto in a small bowl in the centre. Everyone grabbed goujons with their fingers, dunking them into that green sauce, and the conversation just flowed. One friend, who usually avoids anything green, went back for seconds and asked for the recipe. That moment reminded me that food doesnt need to be complicated to bring people together.

Ingredients

• Skinless haddock fillets: Haddock has a delicate, slightly sweet flavour that holds up well to baking, and cutting it into strips ensures even cooking and maximum crispy surface area.
• Plain flour: This first coating helps the egg stick and creates a dry base layer that keeps the breading from sliding off during baking.
• Eggs: Beaten eggs act as the glue between the flour and the Parmesan panko mixture, and they add a bit of richness to the crust.
• Panko breadcrumbs: These Japanese-style breadcrumbs are larger and lighter than regular ones, giving you that shatteringly crisp texture without being dense.
• Parmesan cheese (for coating): Finely grated Parmesan melts into the panko as it bakes, creating a golden, savoury crust with a slight nuttiness.
• Black pepper, sea salt, and smoked paprika: Simple seasoning that enhances the fish without overpowering it, and the paprika adds a gentle warmth and colour.
• Frozen peas: They blanch quickly and blend into a creamy, naturally sweet base for the pesto, and theyre always in the freezer when you need them.
• Fresh basil leaves: Basil brings that classic pesto aroma and a peppery, slightly anise note that pairs beautifully with the sweetness of peas.
• Parmesan cheese (for pesto): Adds saltiness and umami depth to the pesto, balancing the brightness of the lemon and the sweetness of the peas.
• Garlic clove: One small clove is enough to give the pesto a gentle bite without overwhelming the delicate pea flavour.
• Pine nuts: They add a buttery richness and help thicken the pesto, though sunflower seeds work just as well if youre avoiding nuts.
• Extra-virgin olive oil: This brings everything together into a smooth, spoonable consistency and adds a fruity, peppery finish.
• Lemon juice: A squeeze of lemon brightens the pesto and cuts through the richness of the fish and cheese.
• Lemon wedges and salad leaves: These are for serving, adding freshness and a bit of acidity to balance the crispy, savoury goujons.

Instructions

Preheat and Prep:

Set your oven to 200°C (180°C fan) or 400°F, and line a baking sheet with parchment paper so the goujons dont stick. This also makes cleanup much easier later.

Set Up Your Breading Station:

Arrange three shallow bowls in a row: one with plain flour, one with beaten eggs, and one with the panko, Parmesan, pepper, salt, and paprika mixed together. This assembly line makes coating the fish quick and tidy.

Coat the Haddock Strips:

Take each haddock strip and dredge it in flour, shaking off the excess, then dip it into the egg, and finally press it into the Parmesan-panko mixture until fully coated. Lay them on the prepared baking sheet in a single layer.

Bake Until Golden:

Lightly spray or drizzle the goujons with olive oil to help them crisp up, then bake for 15 to 20 minutes, turning them halfway through. Theyre ready when theyre golden brown and the fish flakes easily with a fork.

Make the Pea Pesto:

While the fish bakes, blanch the peas in boiling water for 2 minutes, then 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 bit textured, then season with salt and pepper.

Serve Hot:

Plate the goujons while theyre still hot and crispy, with a generous spoonful of pea pesto on the side, lemon wedges for squeezing, and some fresh salad leaves if you like.

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One rainy Tuesday, I made these goujons for myself after a long day and ate them straight off the baking sheet, dipping each one into the pesto while standing at the counter. There was something comforting about the simplicity of it, the crisp coating giving way to tender fish, the bright green sauce cutting through every bite. That quiet kitchen moment, with rain tapping on the window, reminded me that cooking for yourself can be just as special as cooking for others.

Choosing Your Fish

Haddock is my go-to because its firm enough to cut into strips without falling apart, and it has a mild, slightly sweet flavour that doesnt compete with the Parmesan or pesto. Cod works beautifully too, and pollock is a more sustainable, budget-friendly option that tastes almost identical once its coated and baked. Whatever you choose, make sure the fillets are skinless and boneless, and try to cut the strips roughly the same size so they cook evenly. Fresh fish is ideal, but good quality frozen fillets, thawed gently in the fridge, work perfectly well and are often more convenient.

Getting the Crust Just Right

The secret to a truly crispy crust is using panko breadcrumbs mixed with finely grated Parmesan, because the larger panko flakes create air pockets that crisp up beautifully in the oven. I learned the hard way that regular breadcrumbs can turn dense and soggy, especially without deep frying. A light spray of olive oil before baking is essential because it helps the coating brown and gives you that fried texture without the mess. If you dont have a spray bottle, just drizzle a little oil over the top and use a pastry brush to spread it evenly.

Making the Pesto Your Own

Pea pesto is endlessly adaptable, and once you get the basic method down, you can tweak it to suit your taste or whats in your fridge. Ive swapped basil for mint when I wanted something fresher, and Ive used walnuts instead of pine nuts when I ran out. If you like a bit of heat, a pinch of chilli flakes or a small piece of fresh chilli blitzed in with the peas works beautifully. The texture is up to you, too: I prefer mine slightly chunky so it has more body, but you can add a splash of water or more olive oil to thin it out if you want a smoother, drizzlier sauce.

• Try adding a handful of baby spinach or rocket to the pesto for extra greens and a peppery note.
• If you dont have a food processor, mash the peas with a fork and finely chop the basil and nuts for a rustic, textured version.
• Leftover pesto keeps in the fridge for up to three days and tastes amazing stirred through pasta or spread on toast.

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These goujons have become one of those recipes I return to again and again, not just because theyre delicious, but because they remind me that cooking doesnt have to be fussy to feel special. I hope they bring a little joy to your table, too.

Recipe Help & Answers

→ Can I use a different type of white fish?

Yes, cod or pollock work excellently as alternatives to haddock. Both have a similar firm texture and mild flavor that pairs beautifully with the Parmesan crust.

→ How do I make this gluten-free?

Simply substitute the plain flour with gluten-free flour and use gluten-free breadcrumbs or panko. The coating will still achieve a wonderful golden crispness.

→ Can I make the pea pesto in advance?

Absolutely. The pesto can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Add a thin layer of olive oil on top to preserve the vibrant green color.

→ What can I substitute for pine nuts?

Toasted sunflower seeds make an excellent nut-free alternative and provide a similar nutty richness to the pesto at a lower cost.

→ Can these be fried instead of baked?

Yes, you can shallow or deep fry the goujons in vegetable oil at 180°C for 3-4 minutes until golden. However, baking offers a lighter, healthier option with less oil.

→ How do I keep the coating crispy?

Ensure the fish strips are well-coated at each stage and don't overcrowd the baking sheet. A light spray of oil before baking helps achieve maximum crispiness.