Haddock Goujons With Parmesan Crust (Printable Version)

Crispy Parmesan-crusted haddock strips with vibrant pea pesto. Elevated comfort food ready in 40 minutes.

# Needed Ingredients:

→ Fish

01 - 1.1 lb skinless haddock fillets, cut into finger-sized strips

→ Coating

02 - ½ cup plain flour
03 - 2 large eggs, beaten
04 - ¾ cup panko breadcrumbs
05 - ½ cup finely grated Parmesan cheese
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon sea salt
08 - ½ teaspoon smoked paprika, optional

→ Pea Pesto

09 - 1.75 cups frozen peas
10 - 1 cup fresh basil leaves
11 - ¼ cup grated Parmesan cheese
12 - 1 small garlic clove
13 - ¼ cup pine nuts or toasted sunflower seeds
14 - ¼ cup extra-virgin olive oil
15 - Juice of ½ lemon
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Set up three bowls: one with flour, one with beaten eggs, and one with panko, Parmesan, pepper, salt, and smoked paprika mixed together.
03 - Coat each haddock strip first in flour, then dip in egg, and finally roll in the Parmesan-panko mixture. Arrange on the prepared baking sheet in a single layer.
04 - Lightly spray or drizzle the goujons with olive oil. Bake for 15–20 minutes, turning halfway through, until golden and crisp.
05 - Blanch peas in boiling water for 2 minutes, then drain and refresh under cold water. Place peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice in a food processor. Pulse until mostly smooth but still textured. Season with salt and pepper.
06 - Serve the hot goujons with a generous spoonful of pea pesto, lemon wedges, and salad leaves if desired.

# Expert Advice:

01 -
  • The Parmesan crust bakes up impossibly crisp without any deep frying, so you get all the crunch and none of the oil splatter.
  • Pea pesto is bright, creamy, and takes less than five minutes to whip up while the fish bakes.
  • This feels fancy enough for guests but familiar enough that kids will actually eat it.
  • Haddock stays tender and flaky inside that golden shell, never rubbery or dry.
02 -
  • Do not skip the cold water rinse after blanching the peas, or they will turn a dull, army green instead of staying bright and vibrant.
  • Turning the goujons halfway through baking ensures even browning and prevents one side from steaming against the pan.
  • If your panko mixture is not sticking well, press it gently onto the fish with your fingers rather than just rolling it through.
03 -
  • Pat the haddock strips dry with paper towels before coating them, or the flour will turn gummy and the crust will not stick properly.
  • If you do not have a food processor, mash the pesto ingredients together with a fork for a chunkier, more rustic texture.
  • Make a double batch of the pea pesto and freeze half in an ice cube tray for quick weeknight dinners later.
Go Back