This recipe uses the trick of not including any eggs with the breading to get a no-fail, juicy result. Let the simple haddock become a delicious main course for your meal. There's also a twist to the panko!
If using fresh haddock, lightly salt and remove the skin. Cut one filet into 4 sections. Fold each of the 2 slices of each in half to break into 4 slices total. Place on top of the haddock.
Combine the * ingredients to make a thick dredging mixture (It should be just a little bit thicker than what you use for tempura). Combine the panko and the bonito flakes (or aonori, or dried parsley).
Coat the haddock with plenty of the mayonnaise coating and cover completely with the panko. Deep-fry until golden brown and they're done.
Story Behind this Recipe
I wanted to come up with a recipe using light haddock that my big eater of a husband would be satisfied with.
The dredging mixture should be thick like pancake mix. Make sure to use plenty of it. You can optionally add bonito flakes, aonori, or parsley to the panko to make it more flavorful.