Haddock Goujons With Parmesan Crust

There's a specific sound that happens when you bite through properly crisped breadcrumbs into flaky white fish, a quiet crackle followed by soft give. I'd been chasing that texture for months, trying to recreate a restaurant dish at home without deep-frying. One rainy Tuesday, I borrowed the idea of baking instead and tossed Parmesan into the coating on a whim. The kitchen smelled like toasted cheese and ambition, and when I pulled the tray from the oven, those golden strips looked like they'd been lifted straight from a bistro menu.

I made these for a friend who swore she didn't like fish unless it was battered beyond recognition. She ate four goujons standing at the counter, dipping them into the pesto and muttering something about never trusting her own taste again. We ended up sitting on the kitchen floor with the baking sheet between us, laughing at how quickly the plate had emptied. It's one of those meals that makes you realize how little it takes to surprise people, including yourself.

Ingredients

• Skinless haddock fillets: Haddock has a delicate sweetness and firm flake that holds up beautifully under a crust, though cod or pollock work just as well if that's what's freshest at your counter.
• Plain flour: This first dusty layer helps the egg cling to the fish so the breadcrumb coating doesn't slide off during baking.
• Eggs: Beaten until smooth, they act as the glue that holds everything together and give the crust its golden finish.
• Panko breadcrumbs: Their airy, jagged structure crisps up far better than regular crumbs, creating that restaurant style crunch without deep frying.
• Parmesan cheese: Finely grated Parmesan adds a nutty, salty depth and helps the crust turn deeply golden as it bakes.
• Black pepper, sea salt, smoked paprika: These season the coating from the inside out, with the paprika adding a subtle warmth and a faint blush of color.
• Frozen peas: They blanch in minutes and bring natural sweetness to the pesto, plus they're always on hand when fresh basil is the only thing you need to buy.
• Fresh basil leaves: The herbaceous backbone of the pesto, basil's slight anise note balances the richness of the cheese and oil.
• Parmesan for pesto: A second hit of Parmesan in the pesto ties the whole dish together and adds body without heaviness.
• Garlic clove: One small clove is enough to add bite without overwhelming the delicate sweetness of the peas.
• Pine nuts: They bring a buttery, resinous flavor, though toasted sunflower seeds work beautifully if you're avoiding nuts.
• Extra virgin olive oil: This loosens the pesto into a spoonable, silky sauce and carries all the flavors across your tongue.
• Lemon juice: A squeeze of lemon brightens everything, cutting through richness and making the pesto taste impossibly fresh.
• Lemon wedges and salad leaves: Serve these alongside for a quick squeeze or a handful of greens to balance the plate.

Instructions

Preheat and prep your baking sheet:

Heat your oven to 200°C (180°C fan) or 400°F, and line a baking sheet with parchment paper so the goujons don't stick and cleanup stays easy. This step also ensures even heat distribution across the tray.

Set up your breading station:

Arrange three shallow bowls in a row: one with plain flour, one with beaten eggs, and one with the panko, Parmesan, pepper, salt, and smoked paprika mixed together. This assembly line makes coating the fish quick and tidy.

Coat the haddock strips:

Take each piece of fish and dust it in flour, shaking off the excess, then dip it into the egg, letting any drips fall back into the bowl. Finally, press it firmly into the Parmesan-panko mixture, turning to coat all sides, and place it on the prepared baking sheet.

Bake until golden and crisp:

Lightly spray or drizzle the coated goujons with a little olive oil, then bake for 15 to 20 minutes, flipping them halfway through. You'll know they're ready when the crust turns deeply golden and the fish flakes easily with a fork.

Make the pea pesto:

While the fish bakes, blanch the peas in boiling water for two minutes, then drain and run them under cold water to stop the cooking and preserve their bright green color. Toss the peas into a food processor along with basil, Parmesan, garlic, pine nuts, olive oil, and lemon juice, then pulse until mostly smooth but still pleasantly textured, and season with salt and pepper to taste.

Serve warm:

Arrange the hot goujons on a platter or individual plates with a generous spoonful of pea pesto on the side, a few lemon wedges for squeezing, and a handful of salad leaves if you like. Serve immediately while the crust is at its crispest.

Save

The first time I plated these for a family dinner, my nephew asked if we were having fancy fish sticks, and I realized that's exactly what they are, just grown up and unapologetic. There's something quietly joyful about taking a childhood favorite and treating it with care, swapping the freezer bag for fresh fillets and the ketchup for something bright green and homemade. It turned what could have been a regular Wednesday into a meal people still mention months later.

Choosing the Right Fish

Haddock is ideal here because it has a slightly sweeter, more delicate flavor than cod, and its flesh holds together well without being too dense. If you can't find haddock, pollock or even sustainable cod fillets work beautifully, just make sure the fish is skinless and cut into even strips so they cook at the same rate. I once tried this with a firmer fish like monkfish and it was delicious, though the texture was meatier and less tender.

Getting the Crust Just Right

The secret to that golden, crunchy exterior is the combination of panko and Parmesan, plus a light misting of oil before baking. Regular breadcrumbs can work in a pinch, but panko's larger, airier crumbs create a much more satisfying crunch. I learned the hard way that if you skip the oil entirely, the crust stays pale and doesn't crisp up properly, so don't be shy with a quick spray or drizzle.

Make Ahead and Storage Tips

You can bread the goujons up to four hours ahead and keep them covered in the fridge until you're ready to bake, which is handy when you're cooking for guests. The pea pesto also keeps well in an airtight container in the fridge for up to three days, though the color will dull slightly over time. Leftover goujons can be reheated in a hot oven for five minutes to crisp them back up, though they're never quite as perfect as when they're fresh.

• Freeze unbaked breaded goujons on a tray, then transfer to a freezer bag and bake from frozen, adding an extra five minutes to the cooking time.
• Store leftover pesto with a thin layer of olive oil on top to prevent oxidation and keep the color brighter for longer.
• Reheat goujons in a 200°C oven rather than the microwave to avoid sogginess and restore the crust.

Save

This is the kind of dish that feels special enough for company but easy enough to pull off on a weeknight when you need something reliable. Once you've made it a few times, it becomes second nature, and you'll find yourself reaching for it whenever you want to remind yourself that good food doesn't have to be complicated.

Recipe FAQs

→ Can I use a different type of fish?

Yes, cod or pollock work excellently as substitutes for haddock. Choose firm white fish that holds its shape when cut into strips.

→ How do I make this gluten-free?

Replace the plain flour with gluten-free flour blend and use gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.

→ Can I make the pea pesto ahead of time?

Absolutely. Prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. Bring to room temperature before serving.

→ What if I don't have pine nuts?

Toasted sunflower seeds make an excellent nut-free alternative with similar texture and flavor. Walnuts or almonds also work well if nut allergies aren't a concern.

→ Can I fry these instead of baking?

Yes, shallow fry in vegetable oil over medium heat for 3-4 minutes per side until golden. This creates an even crispier coating but adds more calories.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or dry sparkling wine complements the delicate fish and bright pesto beautifully. A light Pinot Grigio also works wonderfully.