Easy & Cheesy Breaded Haddock

1. 1

   If using fresh haddock, lightly salt and remove the skin.

2. 2

   Cut one filet into 4 sections.

3. 3

   Fold each of the 2 slices of each in half to break into 4 slices total.

4. 4

   Place on top of the haddock.

5. 5

   Combine the * ingredients to make a thick dredging mixture (It should be just a little bit thicker than what you use for tempura).

6. 6

   Combine the panko and the bonito flakes (or aonori, or dried parsley).

7. 7

   Coat the haddock with plenty of the mayonnaise coating and cover completely with the panko.

8. 8

   Deep-fry until golden brown and they're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.