Haddock Goujons with Mushy Pea Dip

Ingredients

• 600 g haddock fillets
• 150 g panko breadcrumbs
• 80 g plain flour
• 2 eggs
• 1 tsp dried marjoram
• 300 g frozen garden peas
• 30 g butter
• 500 ml sunflower oil

Method

1. 1

   Slice haddock fillets into finger-sized goujons. Season with salt and pepper.

2. 2

   Set up a breading station: flour in one shallow bowl, beaten eggs in another, and panko mixed with marjoram in a third.

3. 3

   Coat each goujon in flour, then egg, then press firmly into the herbed panko crumbs.

4. 4

   Cook frozen peas in boiling salted water for 3 minutes. Drain, return to the pan with butter, and roughly mash with a fork. Season well and keep warm.

5. 5

   Heat oil in a deep frying pan to 180°C. Fry goujons in batches for 3–4 minutes until golden and cooked through. Drain on kitchen paper.

6. 6

   Serve the goujons with the mushy pea dip and lemon wedges.