750 g haddock fillet (skinless)

1 cup seasoned flour

2 eggs – beaten

2 cup fresh Breadcrumbs

1/4 cup grated Parmesan

Zest of 1 lemon

3 sprigs flat leaf parsley – chopped

Salt and pepper

Cooking oil for deep frying



  1. Cut the fish into bite-sized cubes and keep to one side.
  2. Combine the breadcrumbs, Parmesan, lemon zest, parsley and seasoning.
  3. Coat the fish cubes with the seasoned flour and egg and then dip into the breadcrumb mixture, coating well.
  4. Chill in the fridge for 15 minutes.
  5. Heat the oil until hot and deep-fry the goujons for about 4 minutes, or until golden and crispy. Place on paper towels to absorb any excess oil.