Haddock Goujons With Parmesan Crust (Printable)

Crispy Parmesan-crusted haddock strips paired with vibrant, creamy pea pesto. A refined take on fish fingers.

# What You'll 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 - 1.8 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

→ Pea Pesto

09 - 1.4 cups frozen peas
10 - 1 cup fresh basil leaves
11 - 0.9 oz grated Parmesan cheese
12 - 1 small garlic clove
13 - 1 oz pine nuts
14 - 1/4 cup extra-virgin olive oil
15 - 1/2 tablespoon fresh lemon juice
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.
02 - Arrange three shallow bowls in sequence: one with flour, one with beaten eggs, and one with combined panko, Parmesan, black pepper, sea salt, and smoked paprika.
03 - Coat each haddock strip first in flour, shaking off excess, then dip in beaten egg, and finally roll in Parmesan-panko mixture. Place coated strips on prepared baking sheet in single layer.
04 - Lightly spray or drizzle goujons 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, then drain and refresh under cold water. Place peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in food processor. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper.
06 - Arrange hot goujons on serving plates. Top with generous spoonful of pea pesto. Garnish with lemon wedges and mixed salad leaves.

# Expert Advice:

01 -
  • The Parmesan crust bakes up shatteringly crisp without any deep frying, keeping your kitchen clean and your conscience light.
  • Pea pesto is fresher and sweeter than the usual basil version, and it comes together in less time than it takes to preheat the oven.
  • Even picky eaters who claim they hate fish fingers will ask for seconds once they taste that nutty, golden coating.
02 -
  • Don't skip the light oil spray or drizzle before baking, it's what turns the crust from pale to gorgeously golden.
  • Refresh the blanched peas under cold water immediately, or they'll lose that brilliant green color and turn dull.
  • If your haddock strips are uneven in thickness, the thinner ones will cook faster, so check them a minute or two early.
03 -
  • Press the panko mixture firmly onto each goujon so it clings well and doesn't fall off during baking.
  • Taste the pesto before serving and adjust the lemon juice or salt, sometimes it needs just a tiny squeeze more to brighten everything up.
  • If you're cooking for a crowd, double the pesto recipe, it's so good people will want extra to dip or spread on crusty bread.
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