Ingredients
- 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
PEA PESTO
- frozen peas 150g, defrosted
- mint leaves 50g
- garlic 1 large clove, crushed
- almonds 50g
- olive oil 100ml
- parmsean 40g, finely grated
- lemon ½, juiced
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.
Nutritional Information
- Kcals 687
- Fat 47g
- Saturates 8.9g
- Carbs 24.2g
- Sugars 3.6g
- Fibre 4.3g
- Protein 39.6g
- Salt 0.7g
