FNS7 Episode 4 Finalist Penny Davidi's "Townhouse Flat Bread Crisps" Dish Beauty for Kellogg's Camera Challenge.  Ingredients:  Town House Flat-Bread Crisps crusted mahi mahi on a curry aoili topped with fried capers and chopped dill.
Recipe courtesy of Penny Davidi

Town House® Flatbread Crisps® Crusted Mahi Mahi with Curry Dill Aioli

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

Curry Dill Aioli:

Directions

  1. 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:

  1. 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.