Save The smell of Parmesan toasting in the oven always brings me straight back to that Wednesday night when I decided fish fingers needed an upgrade. I had a bag of frozen peas that had been sitting in the freezer for weeks, a chunk of good Parmesan I didnt want to waste, and haddock fillets that deserved better than the usual lemon butter routine. What started as a quick midweek experiment turned into something I now make whenever I want to feel a little fancy without the fuss. The goujons came out golden and crackling, and that pea pesto, bright green and creamy, made the whole plate sing.
I served these to friends who claimed they didnt like peas, and they scraped the bowl clean. One of them actually asked if I had bought the pesto from a deli, which made me ridiculously proud. We ate them with our hands, dipping each goujon into the pesto like it was the most natural thing in the world, and the conversation just flowed. It is funny how a dish that feels this relaxed can also feel special enough to share.
Ingredients
- Skinless haddock fillets (500 g, cut into strips): Haddock has a lovely mild sweetness and flakes beautifully when baked, but cod or pollock work just as well if thats what you have on hand.
- Plain flour (60 g): This first coating helps the egg stick and creates a base layer that keeps the crust from sliding off during baking.
- Large eggs (2, beaten): The glue that holds everything together, make sure theyre well beaten so every strip gets an even coat.
- Panko breadcrumbs (80 g): These Japanese breadcrumbs stay crispier than regular ones and give you that satisfying crunch with every bite.
- Finely grated Parmesan cheese (50 g for coating, 25 g for pesto): Use proper Parmigiano Reggiano if you can, the nutty saltiness makes all the difference and it crisps up like magic in the oven.
- Freshly ground black pepper (½ tsp): A little pepper in the coating adds warmth without overpowering the delicate fish.
- Sea salt (½ tsp): Seasons the crust from the inside out so every layer tastes intentional.
- Smoked paprika (½ tsp, optional): Just a hint adds a subtle smoky depth that makes people wonder what your secret is.
- Frozen peas (200 g): Frozen peas are sweeter than fresh because theyre frozen at their peak, and they make the pesto silky and bright.
- Fresh basil leaves (30 g): Basil brings that classic pesto flavour and a lovely herbal freshness that balances the richness of the cheese.
- Garlic clove (1 small): One clove is enough to add a gentle kick without making the pesto too sharp or overpowering.
- Pine nuts (30 g, or toasted sunflower seeds): Pine nuts add creaminess and a delicate nutty flavour, but sunflower seeds work brilliantly if you need a nut free option.
- Extra virgin olive oil (4 tbsp): Good olive oil makes the pesto glossy and helps all the flavours meld together into something luscious.
- Lemon juice (from ½ lemon): Brightens the pesto and cuts through the richness, bringing everything into balance with just a squeeze.
- Lemon wedges and mixed salad leaves (for serving): A final squeeze of lemon over the hot goujons and some fresh leaves make the plate feel complete and vibrant.
Instructions
- Prep Your Oven and Tray:
- Preheat the 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: flour in the first, beaten eggs in the second, and a mix of panko, Parmesan, pepper, salt, and smoked paprika in the third. This assembly line method keeps things tidy and quick.
- Coat the Haddock Strips:
- Take each haddock strip and dust it lightly in flour, shaking off the excess, then dip it into the egg, letting any drips fall back into the bowl. Finally, roll it in the Parmesan panko mixture, pressing gently so the crumbs stick, and lay it on the prepared baking sheet.
- Bake Until Golden and Crisp:
- Lightly spray or drizzle the goujons with olive oil to help them crisp up, then bake for 15 to 20 minutes, turning them halfway through. Theyre done when theyre golden all over and the crust feels firm and crunchy.
- 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 colour. Throw the peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice into a food processor and blitz until mostly smooth but still a little textured, then season with salt and pepper to taste.
- Serve Hot and Fresh:
- Pile the hot goujons onto plates with a generous spoonful of pea pesto on the side, a few lemon wedges for squeezing, and some salad leaves if you fancy. Eat them while theyre still crackling.
Save I remember sitting at the kitchen table with my sister, dipping these goujons into the pesto and laughing about how grown up we felt eating something so simple yet so elegant. She said it tasted like something you would order at a seaside bistro, and I think thats exactly what I love about it. It is unpretentious but still makes you feel like you have treated yourself, and sometimes thats all you need from a meal.
Storing and Reheating
Leftover goujons keep well in an airtight container in the fridge for up to two days, and the pesto stays fresh for about four days in a sealed jar. To reheat the goujons, pop them back in a hot oven at 180°C for about 8 minutes rather than microwaving them, which will make the crust soggy. The pesto can be stirred back to life with a drizzle of olive oil if it thickens up in the fridge. I have even used leftover pesto as a pasta sauce, thinned with a splash of pasta water, and it was brilliant.
Swaps and Tweaks
If haddock is hard to find, cod or pollock are nearly identical in texture and flavour, and both hold up beautifully to baking. For a gluten free version, swap in gluten free flour and breadcrumbs without changing anything else. If you need to make the pesto nut free, toasted sunflower seeds work perfectly and add a lovely subtle flavour of their own. I have also made this with frozen edamame instead of peas when I wanted something a bit different, and it turned out wonderfully earthy and creamy.
Serving Suggestions
These goujons are lovely with a simple green salad dressed in lemon and olive oil, or alongside roasted new potatoes for something more filling. I have also served them as a starter at dinner parties with the pesto in little bowls for dipping, and they always disappear fast. A crisp Sauvignon Blanc or a dry sparkling wine pairs beautifully with the fresh pesto and the richness of the Parmesan crust.
- Serve with chunky chips and a side of tartare sauce for a fun twist on fish and chips.
- Pack them into lunch boxes with the pesto in a small container for a fancy work lunch.
- Arrange them on a platter with cherry tomatoes and cucumber sticks for a light summer spread.
Save This dish has become one of those recipes I turn to when I want something that feels effortless but still a bit special, and it never lets me down. I hope it brings you the same kind of quiet joy it brings me, one crispy, pesto dipped bite at a time.
Recipe FAQs
- → Can I use a different type of fish?
Yes, cod or pollock work excellently as substitutes for haddock. Choose firm white fish fillets that hold their shape when cut into strips.
- → How do I make this gluten-free?
Simply swap the plain flour for gluten-free flour and use gluten-free breadcrumbs instead of panko. The Parmesan crust will remain perfectly crispy.
- → 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. Drizzle with olive oil on top to prevent browning.
- → What if I have a nut allergy?
Replace the pine nuts with toasted sunflower seeds for a nut-free version. The pesto will maintain its delicious texture and flavor.
- → Can I fry the goujons instead of baking?
Yes, you can shallow or deep fry them in vegetable oil at 180°C for 3-4 minutes until golden. However, baking is healthier and produces excellent results.
- → What should I serve alongside this dish?
These goujons pair beautifully with mixed salad leaves, roasted vegetables, or crispy oven chips. A crisp Sauvignon Blanc complements the flavors perfectly.