Diana Henry's smoked haddock goujons with chic peas and mustard mayo

Diana Henry / 22 October 2013

Kind of like home-made smokey fish fingers! Goujons are usually deep fried but I try to avoid that. They are fine shallow fried. Keep the pea recipe – it’s a great, easy dish to serve with roast lamb and chicken.

Cooking time

10 minutes




For the goujons

  • 250g smoked haddock fillet, skinned, any little bones removed
  • 50g plain flour
  • 100g fresh breadcrumbs
  • 2 eggs
  • sunflower, corn or vegetable oil for frying
  • 4 tbs of your favourite mayonnaise
  • grain mustard

For the peas

  • 6 spring onions, trimmed and chopped
  • 1 small baby gem lettuce
  • 10g unsalted butter
  • 225g frozen peas

For the mayo

  • 90g good quality, bought mayonnaise
  • 2 ¼  tsp grain mustard
  • 1 tbs double cream


To make the mayo, just mix everything together.

Cut the fish into strips - they should be about the length of regular fish fingers, and half their width.

Sprinkle the flour and breadcrumbs onto separate plates and beat the eggs in a broad flat soup bowl (a soup plate just makes life easier). Dredge the haddock strips in the flour, then dip in the egg, then coat in the breadcrumbs. Set them on a clean plate or tray as they’re ready.

Heat about 4 tbs of oil in a large frying pan and cook the goujons until golden on both sides until deep gold and cooked through. They will need about 3 minutes each side. Cut into one of them with the point of a sharp knife to check that the fish flesh is white and no longer glassy looking.

While the goujons are cooking cut the base off the lettuce and discard. Shred the rest finely. Heat the butter and sauté the onions and lettuce until wilted. Boil the peas for 3 minutes then drain and add to the onions and lettuce. Season and add a good squeeze of lemon. Serve in a heated bowl with the fish and mayo.

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