Haddock Goujons With Parmesan Crust (Printable format)

Crispy Parmesan-crusted haddock goujons served with fresh, vibrant pea pesto. Elegant and delicious.

# List of 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 - 2/3 cup panko breadcrumbs
05 - 1/2 cup finely grated Parmesan cheese
06 - 1/2 tsp freshly ground black pepper
07 - 1/2 tsp sea salt
08 - 1/2 tsp smoked paprika, optional

→ Pea Pesto

09 - 1.5 cups frozen peas
10 - 1 oz fresh basil leaves
11 - 1/4 cup grated Parmesan cheese
12 - 1 small garlic clove
13 - 1/4 cup pine nuts or toasted sunflower seeds
14 - 1/4 cup extra-virgin olive oil
15 - Juice of 1/2 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 shallow bowls in a row: fill the first with flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, Parmesan cheese, 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 the Parmesan-panko mixture, pressing gently to adhere. Arrange coated strips on prepared baking sheet in a single layer.
04 - Lightly spray or drizzle the breaded haddock strips with olive oil. Bake for 15 to 20 minutes, turning halfway through cooking, until golden and crisp.
05 - While goujons bake, blanch frozen peas in boiling water for 2 minutes, then drain and refresh under cold running water. Place blanched peas, fresh basil, grated Parmesan, garlic clove, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper to taste.
06 - Transfer hot goujons to serving plates. Top with a generous spoonful of pea pesto and serve with lemon wedges and mixed salad leaves if desired.

# Expert Suggestions:

01 -
  • The Parmesan crust gets ridiculously crispy in the oven without any deep frying mess.
  • Pea pesto is bright, creamy, and tastes like spring even in the middle of winter.
  • It feels fancy enough for guests but easy enough for a Tuesday night.
  • You can prep the goujons ahead and bake them straight from the fridge when hunger strikes.
02 -
  • Don't skip the cold water rinse after blanching the peas or they'll turn dull and army green instead of that gorgeous spring color.
  • Press the panko mixture firmly onto each goujon so it doesn't fall off during baking, and don't overcrowd the tray or they'll steam instead of crisp up.
  • If your haddock strips are uneven, cut the thicker pieces so everything cooks at the same rate and you don't end up with some raw and some overdone.
03 -
  • Use a light hand when spraying oil on the goujons, too much and they'll turn greasy instead of crisp.
  • If you don't have a food processor, mash the pesto ingredients with a fork and mortar and pestle for a chunkier, more rustic texture that's just as tasty.
  • Flip the goujons gently with tongs rather than a spatula so the crust doesn't scrape off onto the parchment.
Return