Haddock Goujons With Parmesan Crust (Printable)

Crispy Parmesan-crusted haddock goujons paired with fresh, vibrant pea pesto. Ready in 40 minutes.

# What You'll Need:

→ Fish

01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips

→ Coating

02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - ¾ cup panko breadcrumbs
05 - ½ cup finely grated Parmesan cheese
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon sea salt
08 - ½ teaspoon smoked paprika, optional

→ Pea Pesto

09 - 1.75 cups frozen peas
10 - 1 cup fresh basil leaves
11 - ¼ cup grated Parmesan cheese
12 - 1 small garlic clove
13 - ¼ cup pine nuts or toasted sunflower seeds for nut-free option
14 - ¼ cup extra-virgin olive oil
15 - Juice of ½ lemon
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three bowls with flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, pepper, salt, and smoked paprika in the third.
03 - Coat each haddock strip in flour, dip in egg, then roll in the Parmesan-panko mixture. Arrange on the prepared baking sheet.
04 - Lightly spray or drizzle the goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through, until golden and crisp.
05 - Blanch 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 a food processor. Blend until mostly smooth with slight texture. Season with salt and pepper.
06 - Serve hot goujons with a generous spoonful of pea pesto, lemon wedges, and salad leaves if desired.

# Expert Tips:

01 -
  • It gives you all the nostalgic comfort of fish fingers but with grown-up flavor and texture that actually impresses people.
  • The pea pesto is bright, creamy, and feels like spring even in the middle of winter.
  • Everything bakes in the oven so you're not standing over hot oil or dealing with splatters.
  • The Parmesan crust adds a salty, nutty crunch that makes every bite feel a little indulgent.
02 -
  • Don't skip the oil spray or drizzle before baking because without it the breadcrumbs stay pale and soft instead of turning golden and crisp.
  • Refresh the blanched peas under cold water immediately or they'll turn dull olive green and lose that vibrant spring color.
  • Use one hand for the dry coatings and one hand for the wet egg to avoid building up thick clumps of batter on your fingers.
  • If your pesto feels too thick, add a tablespoon of water or extra olive oil until it reaches a spoonable, creamy consistency.
03 -
  • Press the panko mixture firmly onto each goujon so it really sticks and doesn't fall off during baking.
  • Toast the pine nuts lightly in a dry pan before blending to bring out their buttery flavor and make the pesto taste richer.
  • If the pesto tastes too sharp, add a tiny pinch of sugar or an extra drizzle of olive oil to mellow it out.
  • Flip the goujons gently with tongs instead of a spatula so you don't knock off the crust halfway through baking.
Go Back