• 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


  • 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.


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