Heat a pot of vegetable oil to 350 degrees F. Put the Townhouse Flatbread Crisps in the bowl of a food processor and pulverize to breadcrumb consistency. Slice the fish into 1 to 2-inch sticks and sprinkle with the cumin, curry powder, chili powder, Cajun seasoning, salt and pepper. Dredge the fish first in the flour, then the egg wash and lastly the cracker crumbs. Fry the fish until golden brown, about 3 minutes. Serve with the Curry Dill Aioli for dipping.
In the bowl of a food processor, place the egg, yolks, curry powder, salt and pepper. Slowly drizzle in the olive oil to make a thick emulsion. Add the lime juice and dill and pulse to combine. Taste and adjust the seasoning if necessary.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Penny Davidi