Haddock goujons with parmesan crust and pea pesto

Haddock goujons with parmesan crust and pea pesto

  • serves 4
  • Easy

Make your own posh fish fingers for dinner tonight, with a luxury parmesan crust and homemade pea pesto for dipping



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


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


  • 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.

We've got 19 more ways with haddock, right here

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Nutritional Information

  • Kcals 687
  • Fat 47g
  • Saturates 8.9g
  • Carbs 24.2g
  • Sugars 3.6g
  • Fibre 4.3g
  • Protein 39.6g
  • Salt 0.7g