Name: Coconut-crusted haddock goujons with soft tacos and zingy mango salsa
Total time: 1800 s
Yield: 4
Ingredients: 50 gram panko breadcrumbs; 50 gram desiccated coconut; 1 lemon; 2 pack haddock fillet; 50 gram plain flour; 2 free-range egg; 1 teaspoon cumin seeds; 100 gram plain yogurt; 1 lime; 1 mango; 1 red chilli; 2 tablespoon pickled red onions; 1 lime; 8 soft taco wrap; 1 handful coriander; 1 lime

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4 and line a baking sheet with parchment.

Step 2

For the goujons, mix the breadcrumbs (50 g) , desiccated coconut (50 g) and lemon (1) in a bowl. Season with salt and pepper. Coat the haddock pieces (2 packs) in the flour (50 g) , then dip each piece in the beaten egg (2) , followed by the breadcrumb mix.

Step 3

Place the goujons onto a lined baking tray and brush or spray with a little oil. Bake for 15 minutes, turning halfway through, until crispy and cooked through.

Step 4

Mix the cumin seeds (2 g) , plain yogurt (100 g) and lime (1) and season with salt and pepper.

Step 5

In a separate bowl, mix the mango (1) , chillies (1) , pickled red onions (20 g) and lime (1) .

Step 6

Warm the soft taco wraps (8) according to the pack instructions. Top each with the goujons and mango salsa. Divide between serving dishes and finish each with a drizzle of the yogurt dressing, a scattering of coriander (1 handful) and a lime wedge (1) for squeezing.

Coconut-crusted haddock goujons with soft tacos and zingy mango salsa

RECIPE

Ingredients

For the haddock goujons

For the yogurt dressing

For the mango salsa

To serve

Method

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