Name: Haddock goujons with parmesan crust and pea pesto
Total time: 45 min
Yield: Serves 4
Ingredients: 75g fresh white breadcrumbs; ground to make 1 tsp black peppercorns; 1, zested, ½ wedged to serve lemon; 25g, finely grated parmesan; 2 tbsp black sesame seeds; (or other firm white fish, such as cod or pollock) 4 skinless fillets, cut into 1cm-thick fingers haddock; 25g plain flour; 2, beaten eggs; for deep-frying vegetable oi; sea salt flakes; 150g, defrosted frozen peas; 50g mint leaves; 1 large clove, crushed garlic; 50g almonds; 100ml olive oil; 40g, finely grated parmsean; ½, juiced lemon

75g fresh white breadcrumbs
ground to make 1 tsp black peppercorns
1, zested, ½ wedged to serve lemon
25g, finely grated parmesan
2 tbsp black sesame seeds
(or other firm white fish, such as cod or pollock) 4 skinless fillets, cut into 1cm-thick fingers haddock
25g plain flour
2, beaten eggs
for deep-frying vegetable oi
sea salt flakes

PEA PESTO

150g, defrosted frozen peas
50g mint leaves
1 large clove, crushed garlic
50g almonds
100ml olive oil
40g, finely grated parmsean
½, juiced lemon

Method

step 1
Mix the breadcrumbs with the black pepper, lemon zest, parmesan and sesame seeds. Season the fish then coat a few pieces at a time in the flour followed by the beaten egg and the breadcrumb mixture. Chill.
step 2
Meanwhile, put the peas, mint, garlic and almonds into a small food processor and pulse until broken down. Drizzle in the olive oil with the motor running until you have a smooth-ish sauce with a little texture remaining. Tip into a bowl and stir in the parmesan. Season and add the lemon juice.
step 3
Fill a pan no more than 1/3 full with oil and heat until it reaches 180C or a piece of bread browns in 30 seconds. Cook the goujons, in batches, for 2-3 minutes or until golden and crisp. Drain on kitchen paper and sprinkle with sea salt flakes. Serve with the pesto and lemon wedges.