Town House® Flatbread Crisps® Crusted Mahi Mahi with Curry Dill Aioli
- Vegetable oil, for frying
- 1 box Townhouse Flatbread Crisps
- 2 pounds mahi mahi, skin removed
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon Cajun seasoning
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 eggs, beaten
- Curry Dill Aioli, for dipping, recipe follows
- Curry Dill Aioli:
- 1 egg
- 3 egg yolks
- 1 tablespoon mild curry powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup olive oil
- 1/2 cup lime juice
- 1 small bunch fresh dill, chopped
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.Curry Dill Aioli:
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. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Recipe courtesy Penny Davidi
Recipe courtesy of Emeril Lagasse