Save to Pins The smell of Parmesan toasting in the oven is what hooked me on this recipe. I was trying to make something that felt fancy but used what I already had in the fridge, and these goujons turned out crispier and more flavorful than anything I'd ordered at a restaurant. The pea pesto came about because I had a bag of frozen peas that needed using, and now I can't imagine serving these without it. It's become my go-to when I want to impress without spending hours in the kitchen.
I made these for friends who claimed they didn't like fish, and they ate every last goujon off the platter. One of them even asked if I'd used chicken instead, which I took as the highest compliment. The pesto disappeared just as fast, scooped up with extra lemon wedges and bits of crust left on the tray.
Ingredients
- Haddock fillets: The mild, flaky texture is perfect here, but cod or pollock work just as well if that's what your fishmonger has fresh.
- Panko breadcrumbs: These create that airy, shatteringly crisp coating that regular breadcrumbs just can't match.
- Parmesan cheese: Finely grated is key so it clings to the panko and melts into a savory, golden shell.
- Frozen peas: They're sweeter than fresh in most cases and thaw quickly, making the pesto come together in minutes.
- Fresh basil: This brings the pesto to life with that unmistakable herbal brightness.
- Pine nuts: They add a buttery richness, but sunflower seeds work beautifully if you need a nut-free option.
- Lemon juice: A little acidity in the pesto balances the richness of the fish and cheese perfectly.
Instructions
- Prep your station:
- Preheat the oven to 200°C and line a baking sheet with parchment paper. Set up three shallow bowls with flour, beaten eggs, and the panko-Parmesan mixture seasoned with salt, pepper, and paprika.
- Coat the fish:
- Dip each haddock strip into the flour, shake off the excess, then into the egg, and finally press it into the panko mix until fully covered. Lay them on the baking sheet without crowding.
- Bake until golden:
- Lightly spray or drizzle the goujons with olive oil and bake for 15 to 20 minutes, flipping them halfway through. They're done when the crust is deep golden and the fish flakes easily.
- Make the pesto:
- Blanch the peas in boiling water for 2 minutes, drain, and cool under cold water. Blitz them in a food processor with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice until mostly smooth but still a little textured, then season to taste.
- Serve hot:
- Plate the goujons with a generous spoonful of pea pesto, lemon wedges, and a handful of salad leaves if you like.
Save to Pins There's something satisfying about pulling a tray of these out of the oven and hearing that first crunch when you bite in. It reminds me that simple ingredients, when treated right, can feel like a celebration.
Choosing Your Fish
Haddock is my first choice for its delicate flavor and firm texture, but cod and pollock are excellent substitutes. Ask your fishmonger what's freshest that day, and make sure the fillets are skinless and boneless so you can cut clean, even strips. If the fish is a bit wet, pat it dry with paper towels before coating so the crust sticks better.
Making It Gluten-Free or Nut-Free
Swap the plain flour and panko for gluten-free versions, and you won't notice a difference in texture or taste. For the pesto, sunflower seeds toast up nicely and add a similar richness to pine nuts without the allergen worry. I've done both swaps for friends with dietary restrictions, and the dish still disappears just as fast.
Serving and Pairing Ideas
These goujons are wonderful on their own with the pesto, but they also pair beautifully with roasted baby potatoes or a crisp green salad. A glass of chilled Sauvignon Blanc or a dry sparkling wine cuts through the richness and makes the whole meal feel a bit special.
- Serve with roasted new potatoes tossed in olive oil and sea salt.
- Add a side of rocket dressed lightly with lemon and olive oil for freshness.
- Offer extra lemon wedges, people always want more citrus with fried fish.
Save to Pins This dish has become one of those recipes I turn to when I want comfort with a little sophistication. I hope it brings as much joy to your table as it has to mine.
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 hold their shape when cut into strips.
- → How do I make this gluten-free?
Replace plain flour with gluten-free flour blend and use certified gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.
- → Can the pea pesto be made ahead?
Yes, prepare the pesto up to 2 days in advance and store in an airtight container in the refrigerator. Drizzle olive oil on top to prevent browning.
- → What can I substitute for pine nuts?
Toasted sunflower seeds are an excellent nut-free alternative that provides similar texture and richness to the pesto without compromising flavor.
- → Can I fry instead of bake the goujons?
Yes, 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 know when the haddock is cooked?
The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The coating should be golden and crispy.