Haddock Goujons With Parmesan Crust

My neighbor knocked on the door holding a bag of frozen peas and asked if I could do something with them besides just boiling. That same afternoon, I had fresh haddock sitting in the fridge and a hunch that something good could happen. I started playing with a Parmesan crust I'd been perfecting on chicken, then blitzed those peas with basil and lemon. The result was better than I expected, a grown-up version of fish fingers that didn't feel like a compromise.

I made these for my sister's birthday dinner, and she kept dipping extra goujons into the pesto long after her plate was empty. She said it reminded her of something from a seaside restaurant we used to visit, but better. That's when I knew this one was a keeper.

Ingredients

• Skinless haddock fillets: Haddock has a mild sweetness that works beautifully with the salty Parmesan, and it holds its shape well when baked, so cut your strips evenly for consistent cooking.
• Plain flour: This first coating helps the egg stick and creates a base layer that keeps the crust from sliding off.
• Large eggs: Beaten eggs act like glue for the breadcrumb mixture, so make sure each strip is fully coated before moving to the next step.
• Panko breadcrumbs: Panko gives you that airy, crunchy texture that regular breadcrumbs just can't match, and they brown more evenly in the oven.
• Finely grated Parmesan cheese: Use the real stuff, not the dusty kind in a shaker, because fresh Parmesan melts into the crust and adds a nutty, salty depth.
• Freshly ground black pepper: A little pepper in the coating wakes up the flavors without overpowering the delicate fish.
• Sea salt: Just enough to season the crust, but don't go heavy since the Parmesan is already salty.
• Smoked paprika: This is optional, but a pinch adds a subtle warmth and a gorgeous color to the crust.
• Frozen peas: Frozen peas are sweeter and more tender than fresh in most cases, and they blend into a silky pesto in seconds.
• Fresh basil leaves: Basil brings that herby brightness that makes the pesto sing, so use the freshest you can find.
• Parmesan cheese for pesto: A second dose of Parmesan in the pesto ties the whole dish together and adds richness.
• Small garlic clove: One clove is enough to add a gentle kick without making the pesto too sharp.
• Pine nuts: They bring a buttery, toasted flavor, but sunflower seeds work just as well if you need a nut-free option.
• Extra-virgin olive oil: Good olive oil makes the pesto smooth and glossy, so use one you'd be happy to drizzle on bread.
• Juice of half a lemon: Lemon brightens the pesto and balances the richness of the cheese and oil.
• Lemon wedges for serving: A squeeze of fresh lemon over the hot goujons is non-negotiable for me.

Instructions

Preheat and prepare:

Set your oven to 200°C (180°C fan) or 400°F and line a baking sheet with parchment paper. This keeps the goujons from sticking and makes cleanup so much easier.

Set up your coating station:

Arrange three shallow bowls in a row: one with flour, one with beaten eggs, and one with the panko, Parmesan, pepper, salt, and smoked paprika mixed together. Having everything ready before you start makes the process smooth and keeps your hands from getting too messy.

Coat the haddock strips:

Take each haddock strip and dredge it in the flour, shaking off any excess, then dip it into the beaten egg, letting the extra drip off. Roll it in the Parmesan-panko mixture, pressing gently so the coating sticks, then place it on the prepared baking sheet.

Bake until golden:

Lightly spray or drizzle the goujons with olive oil, which helps them crisp up beautifully. Bake for 15 to 20 minutes, flipping them halfway through, until they're golden brown and the fish flakes easily.

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 stop the cooking and keep that bright green color. Toss the peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice into a food processor and blitz until you have a textured, creamy pesto, then season with salt and pepper to taste.

Serve hot:

Plate the goujons while they're still warm and crispy, with a generous spoonful of pea pesto on the side. Add lemon wedges and a handful of salad leaves if you want a bit of freshness.

Save

The first time I served this to friends, one of them scraped the pesto bowl clean with a spoon and asked if I'd made extra. I hadn't, but I learned my lesson. Now I always double the pesto because it's just as good on toast the next morning.

Choosing Your Fish

Haddock is my go-to because it's firm and slightly sweet, but cod or pollock work just as well if that's what you find fresh. I've even used sustainably caught whiting when it was on offer, and it turned out beautifully. Just make sure whatever you choose has thick enough fillets to cut into proper finger-sized strips without falling apart.

Making It Ahead

You can coat the goujons a few hours in advance and keep them covered in the fridge until you're ready to bake. The pesto also holds well in an airtight container for up to two days, though the color will dull slightly. I like to bring both to room temperature before serving so the flavors come through properly.

Serving Suggestions

These goujons are lovely with a simple green salad or roasted new potatoes on the side. I've also served them as a starter with the pesto in small bowls for dipping, and they disappeared in minutes.

• Pair with a crisp Sauvignon Blanc or a dry sparkling wine for a light, elegant meal.
• For kids, serve with a side of the pesto and some oven chips for a fancier fish finger night.
• Leftovers reheat well in a hot oven for about 5 minutes, though they're rarely around long enough to worry about that.

Save

This dish has become my answer to the question of what to make when you want something that feels a bit special without spending hours in the kitchen. It's proof that simple ingredients, treated well, can turn into something you'll make again and again.

Recipe FAQs

→ Can I use a different type of white fish?

Yes, cod or pollock work excellently as alternatives to haddock. Choose firm white fish fillets that hold their shape well when cut into strips.

→ How do I make the coating extra crispy?

Ensure each goujon is well-coated in all three layers and lightly spray with olive oil before baking. Turning them halfway through cooking also promotes even browning and crispiness.

→ Can I make the pea pesto ahead of time?

Absolutely. The pesto can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving for best flavour.

→ What can I serve alongside these goujons?

These pair beautifully with oven chips, roasted new potatoes, or a crisp green salad. For a lighter option, serve with steamed seasonal vegetables or courgette ribbons.

→ How do I make this dish gluten-free?

Simply substitute the plain flour with gluten-free flour and use gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.

→ Can I freeze the uncooked goujons?

Yes, arrange coated goujons on a tray, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 5-7 minutes to the baking time.