A 'fried' fish sandwich in which the mayo shines

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.

'Fried' haddock with Thai red curry mayo

2 eggs

1 teaspoon Dijon mustard

1 1/2 cups panko breadcrumbs

1 pound haddock fillets, divided into 4 pieces

Salt and ground black pepper, to taste

1/4 cup mayonnaise

1 tablespoon Thai red curry paste

8 large Boston or bibb lettuce leaves

4 hamburger buns

Salt and ground black pepper, to taste

Heat the oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.

In a wide, shallow bowl, whisk together the eggs and mustard. In a second wide, shallow bowl, place the breadcrumbs.

Season the haddock with salt and pepper. Dredge each piece of haddock first through the egg mixture, then through the breadcrumbs. Ensure the breadcrumbs evenly coat the fillets, patting them on as needed. Arrange the fillets on the prepared baking sheet, then bake until they flake easily, about 10 minutes.

While the haddock cooks, in a small bowl whisk together the mayo and curry paste.

Slather a quarter of the mayonnaise mixture over the bottom half of each bun, then top with 2 lettuce leaves. Set the haddock over it the lettuce.