Haddock goujons with parmesan crust and pea pesto
- Preparation and cooking time
- Total time
- Easy
- 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
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.
