Sauce:

1/2 medium, onion, sliced
1/4 medium, red bell pepper, minced (optional)
1/2 cup Pinot Grigio
1 cup orange juice
1 large lime, zested and juiced
1/3 cup heavy whipping cream
4 1/4 pound pieces haddock (about 1" thick each)

Breading Mixture:

1 cup panko
1/4 cup all-purpose flour
2 tablespoons Butt Kickin' Blacken, seafood blend
1 tablespoon coarse kosher salt
2 large egg whites, beaten
1/2 cup all-purpose flour
vegetable oil (for frying)

Make the Sauce: Sauté the onion in a little vegetable oil over medium heat. Try not to brown it like I did.

Add the Red Bell Pepper, and the wine. Reduce the wine until it's about 1/4 of the volume.

Add the orange juice and reduce again, until it begins to thicken up. Add the Heavy Whipping Cream, remove from the heat, and let it sit until you're finished with the Haddock.

Prep the Haddock by removing any skin, rinsing under cold water, then drying it.

Mix the ingredients for the breading mixture in a bowl.

Whisk the egg white in a separate bowl. Place the flour in another bowl.

Dip the Haddock first, into the flour, dust off, then into the egg whites, and finally into the bread crumb mixture.

Be sure to coat the Haddock very well with the breading mixture. Set the Haddock on a plate to dry a little while the oil heats up.

Heat about 1/4" of oil in a pan large enough to hold the breaded Haddock to about 350°F. I test the oil by placing a little of the breading mixture in it.

Fry the Haddock for about 3 minutes on the first side, and about 2 minutes on the second side. Drain on Paper towels.

Ron's Note: Total cooking time is directly related to the thickness of whatever your frying, and the exact temperature op the oil, and how fast it'll recover from placing the cold Haddock in it. Your cooking time may vary slightly. Cook this fish until it's just barely done, and remains moist.

Submitted by: Cap'n Ron