Crispy Fish Fillets

Combine panko (1 cup), dehydrated tapioca pearls (½ cup), and smoked paprika (1 tsp) in a shallow dish.

First dredge the seasoned haddock in the dry tempura mix (1 cup). Dip each fillet into the wet tempura batter (1 cup). Coat thoroughly with the panko/tapioca mixture, pressing gently to adhere.

Heat neutral oil in a deep pan to 350 °F. Fry the coated haddock fillets until golden and crispy, about 3–4 minutes per side. Drain on a wire rack or paper towel.

In a bowl, combine Kewpie mayo (½ cup), chopped herbs, chili (1–2 pieces), lemon juice (½ lemon), and salt (to taste). Mix well and chill until ready to serve.

Plate the crispy haddock and spoon or dollop the herb chili mayo on the side or underneath. Serve with thrice-cooked fries. That recipe is for another day.