Save The first time I made these was on a rainy Tuesday when fish fingers felt like the only comfort food that would suffice. I'd been craving something nostalgic but grown-up, and theParmesan crust idea came from half a wedge of cheese that needed using. My kitchen filled with that incredible smell of toasting breadcrumbs and melted cheese, and suddenly the evening felt transformed.
Last summer I served these at a dinner party when friends dropped by unexpectedly. The pesto stole the show actually, with everyone asking for the recipe before they'd even finished eating. There's something deeply satisfying about elevating such humble ingredients into something that feels special yet completely approachable.
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Ingredients
- 500 g skinless haddock fillets: Cut into strips about the size of your index finger for that classic goujon shape
- 60 g plain flour: Creates the first layer that helps everything else stick perfectly
- 2 large eggs, beaten: The glue that holds your crispy coating together
- 80 g panko breadcrumbs: Lighter and crunchier than regular breadcrumbs for superior texture
- 50 g finely grated Parmesan cheese: Adds salty depth and helps the crust golden beautifully
- ½ tsp smoked paprika: A subtle smoky note that makes these taste incredibly sophisticated
- 200 g frozen peas: Sweet and vibrant, they form the base of the most surprising pesto
- 30 g fresh basil leaves: Brings that fresh, aromatic quality to the pesto
- 25 g Parmesan cheese, grated: Adds richness and body to the pesto
- 1 small garlic clove: Just enough to give the pesto a gentle kick
- 30 g pine nuts: Toast them first if you remember, for extra depth
- 4 tbsp extra-virgin olive oil: Brings everything together with fruity richness
- Juice of ½ lemon: Brightens the pesto and cuts through the richness
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Instructions
- Preheat and prepare:
- Heat your oven to 200°C and line a baking sheet with parchment, setting up your three bowls for coating
- Create your coating station:
- Mix the flour in one bowl, beat eggs in another, and combine panko with Parmesan, pepper, salt and paprika in the third
- Coat the fish:
- Dip each haddock strip into flour, then egg, then roll it in the cheesy breadcrumb mixture until thoroughly coated
- Arrange and bake:
- Lay the goujons on your prepared sheet, give them a quick spray with olive oil, and bake for 15-20 minutes until golden
- Make the pea pesto:
- Blanch the peas for 2 minutes, drain and cool, then blitz with basil, Parmesan, garlic, pine nuts, olive oil and lemon juice until mostly smooth
- Season and serve:
- Taste the pesto and add salt and pepper as needed, then serve the hot goujons with generous dollops of pesto and lemon wedges
Save These have become my go-to when I want to serve something that feels impressive but isn't complicated. The way the crispy coating gives way to flaky fish, then that bright pesto hits your tongue, it's just perfect.
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Getting the Texture Right
I learned the hard way that overcrowding the baking sheet makes for soggy goujons. Give each piece room and you'll get that restaurant-style crunch that makes these so addictive.
Pesto Variations
Sometimes I swap the pine nuts for toasted sunflower seeds when I'm cooking for nut-sensitive friends. The pesto still tastes fantastic and nobody feels left out of the experience.
Make Ahead Wisdom
You can coat the fish up to four hours ahead and keep them covered in the fridge. Just add an extra minute or two to the baking time since they'll be cold going in.
- Don't prepare the pesto too far ahead or it loses its bright green color
- Leftover goujons reheat surprisingly well in a hot oven, never the microwave
- The coating works equally well on cod or pollock if that's what you have
Save There's something deeply comforting about fish fingers elevated to dinner party status. The nostalgia hits you first, then the sophistication keeps you coming back.
Recipe FAQ
- → Can I use a different type of fish for the goujons?
Yes, you can easily substitute haddock with cod or pollock if you prefer. Both will work well with the Parmesan crust.
- → How can I make this dish suitable for a gluten-free diet?
To adapt this dish for a gluten-free diet, ensure you use gluten-free plain flour and gluten-free panko breadcrumbs for the coating.
- → What if I have a nut allergy and need to avoid pine nuts in the pesto?
For a nut-free version of the pea pesto, simply replace the pine nuts with toasted sunflower seeds. They offer a similar texture and mild flavor.
- → What kind of wine pairs well with these goujons and pesto?
A crisp Sauvignon Blanc or a dry sparkling wine would beautifully complement the flavors of the haddock and pea pesto.
- → How can I ensure the goujons are extra crispy when baking?
For maximum crispiness, lightly spray or drizzle the coated goujons with olive oil before baking. Also, remember to turn them halfway through the cooking time to ensure even browning and crisping on all sides.
- → Can the pea pesto be prepared in advance?
Yes, the pea pesto can be made up to a day in advance. Store it in an airtight container in the refrigerator, and for best results, drizzle a thin layer of olive oil on top to prevent discoloration.
