First make the pea puree. Bring a pan of salted water to the boil, add the peas and cook for 4-5 minutes until tender.
Drain the peas and put them into a food processor. Add the cream, lemon juice and zest and whizz for a few seconds to make a thick puree (or you can mash the ingredients together by hand). Transfer to a warm bowl, season to taste, cover and keep warm while you prepare the fish.
Put the seasoned flour, egg and breadcrumbs into three separate dishes. Dip the fish strips first in the seasoned flour, then in the beaten egg and finally coat with breadcrumbs. Set aside.
Pour the oil into a large deep saucepan to a depth of about 5 cm. Carefully heat the oil and when it is ready (when a cube of bread added to the pan sizzles and rises to the surface) add the goujons, a few at a time, and cook until crisp and golden.
If you prefer, you could shallow fry the fish although the result won’t be as crisp. Remove the cooked fish with a slotted spoon and drain on paper towels. Keep warm.
Divide the pea puree between four plates and top each with haddock goujons. Serve with wedges of lemon and chips or crusty bread, if liked.
See more British recipes