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Indian-spiced haddock goujons

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Ingredients

Adjust Servings:
75g panko breadcrumbs
1/2 tbsp tandoori curry powder
25g mixed seeds
1 large free-range egg
50g plain flour
2 haddock fillets, skin removed and cut into finger-width strips
Olive oil spray
FOR THE LIME AND MANGO RAITA
100g natural yoghurt (0% fat)
1 tbsp mango chutney
1 lime, 1/2 juiced, 1/2 cut into wedges
Small handful of fresh coriander, leaves only, finely chopped

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Indian-spiced haddock goujons

These adult fish fingers are a reinvention of the classic school meal and accompanied by a zingy lime and mango raita. Baking the panko breadcrumbs first guarantees a crispy coating, plus it means you don't need to risk overcooking the fish.

Features:
    Cuisine:
    • 30 Mins
    • Serves 2
    • Easy

    Ingredients

    • FOR THE LIME AND MANGO RAITA

    Directions

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    1. Spread the panko breadcrumbs out on a baking tray and coat in the tandoori curry powder. Bake in a preheated oven at 200C for 5 minutes until golden. Decant onto a plate and leave to cool for 5 minutes.

    2. Beat the egg in a bowl and tip the plain flour out onto a separate plate. Once the breadcrumbs have cooled, add the mixed seeds and some salt and pepper and mix well.

    3. Working in batches, coat the haddock pieces in the plain flour first, then submerge in the beaten egg, shaking off any excess.

    4. Roll the fish fingers in the panko breadcrumbs until well coated and place on a non-stick tray lined with baking parchment.

    5. Spray the tops with olive oil and cook the fish goujons in the oven at 200C for 12-14 minutes, turning halfway, until golden, crisp and the haddock is cooked through.

    6. To make the lime and mango raita, pour the natural yoghurt into a bowl and combine with the mango chutney, lime juice and fresh coriander. Season with salt and pepper and tip into a ramekin. Serve alongside the Indian-spiced haddock goujons with lime wedges on the side.

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