For about a year now I've been trying to find a good way to infuse my basic baked "fried" haddock with the taste of Thai red curry paste.
And the solution has repeatedly escaped me. Until now.
My haddock couldn't be simpler.
I whisk eggs, mayo and mustard in one shallow bowl, and fill a second with panko breadcrumbs. I then dredge haddock fillets through the egg mixture, then through the panko, then bake them on a sheet in the oven.
That's it. And they're delicious.
But I'd wanted to add the gentle yet complex spicy heat of red curry paste.