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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 (2.4 inches). Heat until it reaches 170ºC (340ºF).
Using a metal slotted spoon, lower the haggis croquettes, 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.