Haddock Goujons With Parmesan Crust (Print Version)

Crispy haddock strips coated in golden Parmesan, served with vibrant pea pesto. Elegant and simple.

# What You'll Need:

→ Fish

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

→ Coating

02 - 1/2 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 2/3 cup panko breadcrumbs
05 - 1/2 cup finely grated Parmesan cheese
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon sea salt
08 - 1/2 teaspoon smoked paprika, optional

→ Pea Pesto

09 - 1.5 cups frozen peas
10 - 1 cup fresh basil leaves
11 - 1/4 cup grated Parmesan cheese
12 - 1 small garlic clove
13 - 1/4 cup pine nuts or toasted sunflower seeds
14 - 1/4 cup extra-virgin olive oil
15 - 1/2 lemon, juiced
16 - Salt and pepper to taste

→ For Serving

17 - Lemon wedges
18 - Mixed salad leaves, optional

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with combined panko, Parmesan, black pepper, salt, and smoked paprika mixture.
03 - Dredge each haddock strip in flour, then dip into beaten egg, and finally roll in Parmesan-panko mixture. Place coated strips on prepared baking sheet in single layer.
04 - Lightly spray or drizzle coated strips with olive oil. Bake for 15-20 minutes, turning halfway through cooking, until golden and crisp.
05 - Blanch frozen peas in boiling water for 2 minutes, then drain and refresh under cold water. Add peas, basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice to food processor. Pulse until mostly smooth with slight texture remaining. Season with salt and pepper to taste.
06 - Transfer hot goujons to serving plates. Top with generous spoonful of pea pesto. Serve with lemon wedges and mixed salad leaves if desired.

# Additional Tips::

01 -
  • It turns a childhood comfort into something you can proudly serve at a dinner party without anyone raising an eyebrow.
  • The Parmesan crust bakes up so crisp and golden you forget these aren't even fried.
  • That pea pesto is bright, creamy, and infinitely better than ketchup, though I won't judge if you keep a bottle nearby.
  • The whole thing comes together in under an hour, which means it works on a Tuesday just as well as a Saturday.
02 -
  • Don't skip the oil spray or drizzle on the goujons before baking, or they'll come out pale and dry instead of golden and crisp.
  • If your pesto looks too thick, add a splash of water or extra olive oil until it reaches a spoonable consistency, because it should be creamy, not stiff.
  • Turn the goujons halfway through baking or the bottoms will stay soft and sad while the tops get all the color.
03 -
  • Press the fish firmly into the panko mixture and pat it down with your hands so the coating really sticks, or you'll end up with bald patches after baking.
  • If you want an even crispier crust, pop the goujons under a hot grill for the last minute or two, but watch them like a hawk because they can burn fast.
  • Blanching the peas and refreshing them in cold water keeps the pesto vibrant green instead of that dull, muddy color that happens when you skip this step.
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