Save My youngest nephew turned up his nose at fish fingers until I made these on a rainy Sunday afternoon. Now he asks for them every time he visits, and I actually don't mind making them at all. The parmesan crust makes everything feel special and grown up.
Last summer I served these at a casual dinner party and my friend Sarah, who claims to hate fish, went back for thirds. She texted me the next day asking for the recipe, which is basically the highest compliment I can imagine receiving.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Haddock: Fresh fillets work beautifully here, though frozen and properly thawed fish works perfectly fine too
- Panko breadcrumbs: These Japanese breadcrumbs create such a lighter, crunchier coating than ordinary ones
- Parmesan: The salty umami flavor transforms a simple breadcrumb coating into something special
- Frozen peas: Honestly just as good as fresh for pesto and always available in my freezer
- Fresh basil: Don't skip this, it makes the pea pesto taste fresh and vibrant
- Pine nuts: Toast them lightly beforehand for deeper flavor, though sunflower seeds work too
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Preheat and prepare:
- Get your oven to 200°C and line a baking sheet while you set up your three bowls for the coating station
- Set up your coating bowls:
- Put flour in one, beaten eggs in another, and mix the panko with parmesan and spices in the third
- Coat the fish strips:
- Dip each haddock strip in flour, then egg, then press into the parmesan panko mixture until well coated
- Bake to golden perfection:
- Arrange on the baking sheet, give them a quick spray of oil, and bake for about 15 minutes, turning once
- Blanch those peas:
- Boil the frozen peas for just 2 minutes, then drain and plunge them into cold water to keep their bright color
- Make the pea pesto:
- Whizz the peas with basil, parmesan, garlic, pine nuts, olive oil, and lemon juice until combined but still textured
Save These have become my go to when I want something that feels impressive but doesn't require standing over a hot stove. Everyone gets excited when they see them coming out of the oven.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Getting the Crust Right
Press the coating mixture firmly onto each fish strip and don't be shy with it. A generous layer of parmesan panko mixture is what makes these so satisfying.
Making Ahead
You can coat the fish strips earlier in the day and keep them covered in the fridge. Just add an extra minute or two to the baking time since they will be cold going into the oven.
Serving Suggestions
I like to serve these family style with the pesto in a bowl for spooning. Add some crusty bread to mop up any extra sauce.
- A simple green salad with vinaigrette balances the richness perfectly
- Roasted new potatoes on the side make this a proper dinner
- Cold leftover goujons are surprisingly good for lunch the next day
Save Hope these become a regular in your kitchen rotation like they have in mine.
Recipe FAQs
- → Can I use a different type of fish?
Yes, haddock can be easily substituted with other firm white fish like cod or pollock. Ensure the fillets are cut into finger-sized strips for consistent cooking.
- → How can I make this dish gluten-free?
To create a gluten-free version, simply use gluten-free plain flour and gluten-free panko breadcrumbs for the coating. The preparation steps remain the same.
- → Is there a nut-free option for the pesto?
Absolutely. If you have nut allergies or prefer to avoid them, you can replace the pine nuts in the pesto with toasted sunflower seeds. This will maintain a similar texture and flavor profile.
- → What's the best way to reheat leftovers?
For best results, reheat any leftover goujons in an oven or air fryer at 180°C (350°F) for about 5-7 minutes until they are heated through and regain their crispness. Avoid microwaving to prevent sogginess.
- → What are good accompaniments for this dish?
These goujons pair wonderfully with fresh lemon wedges, which brighten the flavors. A simple mixed green salad provides a refreshing contrast, or you could serve them with roasted vegetables or a light grain like couscous.
- → What wine pairs well with these goujons?
For a perfect pairing, consider a crisp, dry white wine. A Sauvignon Blanc is an excellent choice, as its bright acidity complements the fish and pesto beautifully. A dry sparkling wine would also be a delightful option.
