Haddock Goujons With Parmesan Crust (Printable View)

Crispy Parmesan-crusted haddock strips served with vibrant, creamy pea pesto for an elegant fish dish.

# Needed Ingredients:

→ 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 cup fresh basil leaves
11 - 0.9 oz grated Parmesan cheese
12 - 1 small garlic clove
13 - 1 oz pine nuts or toasted sunflower seeds for nut-free option
14 - 4 tablespoons 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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumb mixture combined with Parmesan cheese, black pepper, salt, and smoked paprika.
03 - Dredge each haddock strip in flour, shaking off excess. Dip into beaten egg, then roll thoroughly in the Parmesan-panko mixture. Place prepared goujons on the lined baking sheet in a single layer.
04 - Lightly spray or drizzle goujons with olive oil. Bake for 15 to 20 minutes, turning halfway through cooking, until golden and crisp.
05 - Blanch frozen peas in boiling salted water for 2 minutes. Drain and immediately refresh under cold running water. Transfer to food processor with basil, Parmesan cheese, garlic clove, pine nuts, olive oil, and lemon juice. Pulse until mostly smooth while maintaining slight texture. Season with salt and pepper to taste.
06 - Transfer hot goujons to serving plates. Top with generous spoonfuls of pea pesto. Accompany with lemon wedges and mixed salad leaves if desired.

# Expert Hints:

01 -
  • The Parmesan crust gets ridiculously crispy without any deep frying involved.
  • Pea pesto is brighter and lighter than anything from a jar, and it takes five minutes to whip up.
  • It feels fancy enough for guests but easy enough for a Tuesday night.
  • Kids actually eat it because it looks like the fish fingers they know and love.
02 -
  • Don't skip the flip halfway through baking or the bottom side stays pale and soft instead of crispy.
  • If your pesto feels too thick, add a tablespoon of water or extra olive oil to loosen it up.
  • Let the goujons rest on the tray for a minute after baking so the crust sets properly and doesn't fall off when you move them.
03 -
  • Use a fine grater for the Parmesan so it blends evenly into the panko and doesn't clump.
  • If you're making this for a crowd, bread all the fish in advance and keep them chilled on the tray until you're ready to bake.
  • A light spray of oil from a mister works better than drizzling because it coats more evenly without making the crust soggy.
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