Remove the outer casing from the haggis, break up into 24 pieces and roll each piece into a small ball.
Place the flour and paprika in a shallow bowl, the egg in another shallow bowl and finally the breadcrumbs in a third bowl.
Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated.
Transfer to a baking tray and chill for 10 minutes.
Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky.
Spoon into a serving bowl and set aside.
Pour vegetable oil into a medium saucepan to a depth of about 6cm.
Heat until it reaches 170ºC or drop a small piece of bread in the oil – when it turns brown in about 30 seconds, the oil is ready.
Using a metal slotted spoon, lower the haggis bon bons, a few at a time, into the oil and cook for 2-3 minutes until golden and crispy.
Drain on kitchen paper and keep warm in a low oven while you finish cooking the remainder.
