Save There's something about the crispy crunch of a perfectly fried fish finger that takes me straight back to childhood teas, except this version stopped me mid-bite one Tuesday evening when a friend mentioned she'd never had anything quite so elegant yet comforting. That's when it clicked—haddock goujons with a golden Parmesan crust and a bright pea pesto could be both nostalgic and grown-up, the kind of dish that makes people lean back satisfied without feeling heavy. The combination emerged from a pantry raid on a rainy afternoon, and somehow it became the thing I cook when I want to impress without the fuss.
I made these for my sister's dinner party last spring, and watching her guests demolish the plate while barely pausing for conversation said everything. One guest actually asked for the recipe mid-meal, which never happens at her table. The pesto's brilliant green against the golden goujons looked so appetizing on the plate that people instinctively slowed down to really taste it rather than rush through.
Ingredients
- Skinless haddock fillets, 500g: Look for firm, sweet-smelling fish with no browning at the edges—it's worth asking your fishmonger to slice them into finger-sized strips so you save yourself the task.
- Plain flour, 60g: This is your base layer, the unsexy but essential step that helps everything else stick properly.
- Large eggs, 2, beaten: The glue between flour and breadcrumbs—beat them well so they're completely uniform, which helps the coating adhere evenly.
- Panko breadcrumbs, 80g: These stay crispier longer than regular breadcrumbs, and they catch the heat beautifully to turn that gorgeous golden colour.
- Finely grated Parmesan cheese, 50g: Grate it fresh if you can; pre-grated versions sometimes contain anti-caking agents that interfere with the coating's texture.
- Freshly ground black pepper and sea salt, ½ tsp each: Season your coating mixture deliberately—this is where half the flavour lives.
- Smoked paprika, ½ tsp optional: Adds a whisper of warmth and makes the crust look even more inviting, though the recipe works beautifully without it.
- Frozen peas, 200g: These are genuinely superior to fresh here because they're frozen at peak ripeness, which means sweeter, brighter pesto.
- Fresh basil leaves, 30g: Tear them in by hand rather than chopping—it bruises them less and keeps the pesto tasting fresh rather than bitter.
- Parmesan cheese for pesto, 25g grated: Use a microplane if you have one; finer shreds distribute through the pesto more evenly.
- Small garlic clove, 1: One clove is enough—too much overpowers the delicate pea flavour and makes people wrinkle their noses.
- Pine nuts, 30g: Toast them lightly in a dry pan before adding if you have five minutes; it deepens their nutty character considerably.
- Extra-virgin olive oil, 4 tbsp: Drizzle it in gradually while the food processor runs, which creates a smoother emulsion than dumping it all in at once.
- Lemon juice, ½ lemon: This keeps the pesto from tasting one-note and brightens everything it touches.
- Lemon wedges for serving: Squeeze them over the hot goujons just before eating—the acid cuts through richness perfectly.
Instructions
- Set your stage:
- Preheat the oven to 200°C (180°C fan) and line a baking sheet with parchment paper—this prevents sticking and means less cleanup. Arrange three shallow bowls in a line: flour in the first, beaten eggs in the second, and the panko-Parmesan mixture in the third, which makes the assembly line feel almost meditative.
- Coat with intention:
- Take each haddock strip and dredge it first through flour, tapping off the excess, then dip it quickly into egg so it's completely covered, and finally roll it in the breadcrumb mixture, pressing gently so the coating adheres. You'll feel the texture shift under your fingers as each layer catches, which is oddly satisfying.
- Arrange for even cooking:
- Place each coated goujon on the prepared sheet without crowding—they need space for air to circulate and the heat to hit them evenly. A light spray or drizzle of olive oil helps them crisp rather than staying pale.
- Bake until golden:
- Slide them into the oven for 15 to 20 minutes, turning them halfway through so both sides catch that perfect golden colour. They're done when the coating sounds crispy when you tap it, which is a better indicator than time alone.
- Prepare the pea pesto:
- While the goujons bake, bring a small pot of salted water to a rolling boil and drop in the frozen peas for exactly two minutes—any longer and they lose their brightness. Drain them immediately and plunge them into cold water to stop the cooking, which preserves their colour and sweetness.
- Blend into brightness:
- Place the cooled peas into a food processor along with basil, Parmesan, garlic, and pine nuts, then pulse until the mixture is mostly smooth but still retains some texture—a completely smooth pesto tastes pasty and one-dimensional. Add the olive oil gradually as the machine runs, then finish with lemon juice and season carefully with salt and pepper.
- Bring it all together:
- Plate the hot goujons immediately, spoon a generous dollop of pesto alongside, and add lemon wedges for people to use as they wish. A handful of crisp salad leaves adds colour and a fresh counterpoint, though it's entirely optional.
Save These goujons became my answer to the question everyone asks around 6 PM on a weeknight: what can we make that feels special but doesn't demand three hours of work? There's something quietly satisfying about serving restaurant-quality food from your own kitchen without the stress.
Why This Combination Works
The Parmesan crust adds umami richness that transforms simple fried fish into something more sophisticated, while the pea pesto brings a fresh, almost spring-like brightness that balances the richness. Fish by itself can feel light but incomplete; add this golden coating and silky pesto and suddenly you have a complete, craveable meal. The textures play off each other too—crispy exterior, tender fish, smooth pesto, bright salad leaves—which keeps every bite interesting.
Making It Your Own
Substitute the haddock with cod or pollock if your fishmonger recommends them; they're equally good and sometimes more affordable. The pesto is forgiving—if pine nuts aren't in your budget, toasted sunflower seeds work beautifully and cost less. You can even swap the basil for mint or parsley, which gives the pesto a different personality while keeping the same bright appeal.
Serving and Storage
Serve the goujons hot—they're most satisfying when the crust is still crackling slightly. The pesto keeps in the fridge for up to three days in an airtight container, which means you can make it ahead and warm the fish when you're ready to eat. Leftover goujons are never quite as crispy the next day, but they're still delicious cold or gently reheated in a moderate oven for about five minutes.
- Pair these with a crisp Sauvignon Blanc or dry sparkling wine, which cuts through the richness of the coating beautifully.
- A simple baked potato or buttered new potatoes round out the meal without overshadowing the fish.
- Make extra pesto if you're feeding a crowd—people inevitably want more once they taste it.
Save This dish proves that fancy doesn't have to mean fussy, and comfort food can have real sophistication. It's become my go-to when I want people to leave the table happy and a little bit amazed.
Recipe Guide
- → 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.
- → Can the goujons be fried instead of baked?
Absolutely. Shallow fry in vegetable oil over medium-high heat for 3-4 minutes per side until golden and cooked through. Drain on paper towels before serving.
- → How do I make this gluten-free?
Use gluten-free plain flour and gluten-free breadcrumbs in place of regular versions. The rest of the ingredients are naturally gluten-free.
- → Can I make the pea pesto ahead of time?
Yes, the pesto keeps well in the refrigerator for up to 3 days in an airtight container. Drizzle a thin layer of olive oil on top to prevent browning.
- → What can I use instead of pine nuts?
Toasted sunflower seeds make an excellent nut-free alternative. You can also use walnuts or almonds if tree nuts aren't a concern.
- → How do I know when the haddock is cooked?
The fish should be opaque and flake easily with a fork. The internal temperature should reach 63°C (145°F) and the coating should be golden brown.