Easy & Cheesy Breaded Haddock

Directions

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.