Haddock Goujons With Parmesan Crust (Printable)

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

# What You 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 - 2.8 oz panko breadcrumbs
05 - 1.75 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 - 1.4 cups 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 - 1/4 cup 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 It:

01 - Preheat the oven to 400°F (200°C conventional, 356°F fan-assisted). Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls in a row: fill the first with flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, grated Parmesan, black pepper, sea salt, and smoked paprika.
03 - Working with one strip at a time, coat each haddock piece in flour, shaking off excess, then dip thoroughly in beaten egg, and finally roll in the Parmesan-panko mixture, pressing gently to adhere. Arrange coated goujons on the prepared baking sheet in a single layer.
04 - Lightly spray or drizzle the coated goujons with olive oil. Transfer to the preheated oven and bake for 15 to 20 minutes, turning halfway through cooking, until golden and crispy on all sides.
05 - While the goujons bake, bring a pot of salted water to a boil and blanch the frozen peas for 2 minutes. Drain and immediately refresh under cold running water. Transfer peas to a food processor with fresh basil, grated Parmesan, garlic clove, pine nuts, extra-virgin olive oil, and lemon juice. Pulse until the mixture reaches a mostly smooth consistency with slight texture. Season with salt and pepper to taste.
06 - Transfer the hot goujons to serving plates and top each portion with a generous spoonful of pea pesto. Accompany with lemon wedges and mixed salad leaves if desired.

# Expert Advice:

01 -
  • The Parmesan crust adds a nutty, savoury depth that makes ordinary fish fingers feel like a restaurant dish.
  • Pea pesto is bright, creamy, and takes less than five minutes to whip up in a food processor.
  • Baking instead of frying means less mess, less oil, and you can walk away while they cook.
  • It works beautifully for weeknight dinners but looks impressive enough for guests.
02 -
  • Dont skip the oil spray or drizzle before baking, because without it the coating stays pale and soft instead of turning golden and crisp.
  • Turn the goujons halfway through baking so both sides get evenly browned and crunchy.
  • Refresh the peas under cold water immediately after blanching to stop them cooking further and preserve their vibrant green colour.
  • Taste the pesto before serving and adjust the lemon, salt, or oil to your liking, because everyones palate is different.
03 -
  • Pat the haddock strips completely dry with paper towels before coating them, because any moisture will make the breading slip off or turn soggy.
  • Use one hand for the dry ingredients and one for the wet when breading to avoid ending up with clumpy, breaded fingers.
  • If youre making these for a crowd, you can bread the goujons a few hours ahead and keep them in the fridge until youre ready to bake.
  • Serve the pesto at room temperature rather than straight from the fridge so its flavours are more pronounced and its easier to spoon.
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