Haddock Goujons With Parmesan Crust

My daughter once called these fancy fish sticks, and honestly, shes not wrong. I was testing variations one Thursday evening, trying to make something special out of midweek haddock, when I mixed Parmesan into the breadcrumbs on a whim. The kitchen smelled like a seaside bistro. That golden crust changed everything.

I made these for friends who claimed they didnt like peas. I didnt mention the pesto until after theyd scraped their plates clean and asked for the recipe. One of them now makes it weekly and swears it converted her children. Sometimes the best trick is just not announcing the vegetables.

Ingredients

• Skinless haddock fillets (500 g, cut into strips): Haddock has a delicate sweetness that holds up beautifully to baking, but cod or pollock work just as well if thats what your fishmonger has fresh.
• Plain flour (60 g): The first coating layer helps the egg stick and creates that initial barrier for crispness.
• Large eggs (2, beaten): Acts as the glue between flour and breadcrumbs, make sure theyre well beaten so the coating goes on evenly.
• Panko breadcrumbs (80 g): These Japanese-style crumbs are the secret to that shatteringly crisp texture, regular breadcrumbs just dont compare.
• Finely grated Parmesan cheese (50 g for coating, 25 g for pesto): Adds nutty, salty depth to both the crust and the pesto, dont skip the fine grating or it wont distribute properly.
• Black pepper, sea salt, smoked paprika (½ tsp each): Simple seasonings that let the fish shine, the paprika adds a subtle warmth without overwhelming.
• Frozen peas (200 g): Frozen peas are sweeter than fresh because theyre frozen at peak ripeness, plus theyre always on hand.
• Fresh basil leaves (30 g): Brings that classic pesto fragrance and brightness, use the whole tender stems too.
• Garlic (1 small clove): One clove is enough, pea pesto should taste green and fresh, not garlicky.
• Pine nuts (30 g, or sunflower seeds): Toasted pine nuts add richness, but sunflower seeds work brilliantly for nut-free households.
• Extra-virgin olive oil (4 tbsp): The backbone of the pesto, use something fruity and good quality.
• Lemon juice (from ½ lemon): Brightens the pesto and cuts through the richness, taste and adjust as you go.
• Lemon wedges and salad leaves (for serving): A squeeze of fresh lemon on the hot goujons is non-negotiable, the salad is optional but nice.

Instructions

Prep the oven and baking sheet:

Preheat 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 a dream.

Set up your breading 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 your hands from turning into breaded claws.

Coat the haddock strips:

Dip each haddock strip first into the flour, shaking off excess, then into the egg, letting any drips fall away, and finally press it into the Parmesan-panko mixture until fully coated. Lay them on the prepared baking sheet without touching.

Bake until golden:

Lightly spray or drizzle the goujons with olive oil for extra crispness, then bake for 15 to 20 minutes, flipping them halfway through. Theyre done when theyre golden brown and the fish flakes easily.

Make the pea pesto:

While the fish bakes, blanch the peas in boiling water for 2 minutes, drain, and refresh under cold water to keep them bright green. Blitz the peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in a food processor until mostly smooth but still textured, then season with salt and pepper to taste.

Serve hot:

Plate the goujons while theyre still crispy and serve with a generous spoonful of pea pesto, lemon wedges, and salad leaves if you like. The contrast between hot, crunchy fish and cool, creamy pesto is perfect.

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The first time I served these at a dinner party, someone asked if Id trained in a restaurant. I laughed because Id been in my pajama bottoms under the apron. But theres something about golden, cheesy crust and bright green pesto on a white plate that just looks like you tried, even when it was easy.

Choosing Your Fish

Haddock is my first choice because it has a slightly sweet, delicate flavor and firm flakes that hold up to handling. Cod works beautifully too, especially if you find thick fillets, and pollock is a sustainable, budget-friendly swap. Just make sure whatever you choose is skinless and boneless, and cut your strips about the size of a grown-up finger.

Getting the Crust Right

The magic is in the panko and Parmesan combination. Regular breadcrumbs can work in a pinch, but panko gives you that audible crunch. Finely grated Parmesan melts slightly and forms a savory shell, so dont use the pre-grated stuff in a tub, it doesnt melt the same way. A light mist of oil before baking helps everything turn properly golden.

Making the Pesto Shine

Pea pesto is one of those happy accidents that became a staple in my kitchen. The key is not over-blending, you want it creamy but with a little texture so it clings to the fish. Taste it before you serve and adjust the lemon, salt, or olive oil until it makes you smile.

• If the pesto is too thick, loosen it with a splash of pasta water or extra olive oil.
• Leftover pesto keeps in the fridge for three days and is magic stirred through pasta or spread on toast.
• For a deeper flavor, toast the pine nuts in a dry pan until fragrant before blending.

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These goujons have become my go-to when I want to feel like Ive made an effort without actually spending hours in the kitchen. Theyre proof that simple ingredients, treated right, can feel like a small celebration.

Recipe Questions & Answers

→ Can I use a different type of fish?

Yes, cod or pollock work excellently as substitutes for haddock. Choose firm white fish fillets that will hold their shape when cut into strips.

→ How do I make this gluten-free?

Simply replace the plain flour with gluten-free flour and use gluten-free breadcrumbs instead of panko. The rest of the preparation remains the same.

→ Can I prepare the pea pesto in advance?

Yes, the pea pesto can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor.

→ What can I use instead of pine nuts?

Toasted sunflower seeds make an excellent nut-free alternative. You can also use toasted walnuts or almonds if nut allergies aren't a concern.

→ Can I fry these instead of baking?

Yes, you can shallow fry the goujons in vegetable oil over medium heat for 3-4 minutes per side until golden and cooked through. Drain on paper towels before serving.

→ How do I know when the haddock is cooked?

The fish is done when it reaches an internal temperature of 63°C and flakes easily with a fork. The coating should be golden brown and crispy.