Cumin Scented Plaice Goujons with Panko Crumb

Serves	2 to 3
Prep time	15 minutes
Cook time	20 minutes
Total time	35 minutes
Allergy	Egg, Fish
Meal type	Appetizer, Lunch, Main Dish, Snack, Starter
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

Delightful and lightly spiced plaice fillets are served "Goujon" style for a simple family meal or as a starter for a dinner party. These simple plaice goujons can be frozen at the crumbed stage - spread them out on a large tray and open freeze; once frozen put them into a freezer bag; they can then be cooked from frozen, allowing an extra 5 to 10 minutes of cooking time.

Ingredients

2 whole plaice (skinned, boned and filleted)
50g panko crumbs (or normal bread crumbs)
1/2 teaspoon cumin powder
salt and pepper, to taste
1 egg (beaten with 1 teaspoon water)
lemon slices to serve

Note

Directions

Step 1	Pre-heat oven to 180/375F/Gas Mark 4. Cover a large baking tray with greaseproof paper.
Step 2	Mix the panko or bread crumbs in a large roomy bowl with the cumin, salt and pepper.
Step 3	Place the beaten egg in a large bowl.
Step 4	Cut the plaice fillets into thin and fairy long strips, before dipping in the beaten egg and then coating them in the panko or bread crumbs.
Step 5	As soon as they have been crumbed, place them on the covered oven tray until they have all be coated. Put the tray into the pre-heated oven and bake on the middle shelf for 15 to 20 minutes, or until they are golden brown and the fish is cooked through and is flaky.
Step 6	Serve immediately with chips, sauté potatoes, seasonal vegetables or salad. Garnish with lemon slices and fresh parsley.