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

Name: Town House® Flatbread Crisps® Crusted Mahi Mahi with Curry Dill Aioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoon black pepper; 1 teaspoon Cajun seasoning; 1 teaspoon chili powder; 1 Tbsp mild curry powder; 1 teaspoon curry powder; 1 egg; 3 egg yolks; 4 eggs, beaten; 1 box Townhouse Flatbread Crisps; 6 servings All-purpose flour, for dredging; 1 small bunch fresh dill, chopped; 2 teaspoons ground cumin; 118 milliliters lime juice; 907 grams mahi mahi, skinless; 237 milliliters olive oil; 1 Tbsp salt; 6 servings Salt and freshly ground black pepper; 6 servings Vegetable oil, for frying

Town House® Flatbread Crisps® Crusted Mahi Mahi with Curry Dill Aioli is a dairy free and pescatarian recipe with 6 servings. One serving contains 296 calories, 35g of protein, and 12g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It works well as an Indian main course. If you have mahi mahi, egg yolks, curry powder, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Heat a pot of vegetable oil to 350 degrees F.

Ingredients you will need

Vegetable Oil

Equipment you will use

Pot

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.

Ingredients you will need

Chili Powder

Salt And Pepper

Cracker Crumbs

Curry Powder

Breadcrumbs

Flatbread

Chips

Cumin

All Purpose Flour

Fish

Egg

Equipment you will use

Food Processor

Bowl

Serve with the Curry Dill Aioli for dipping.

Ingredients you will need

Aioli

Curry Powder

Dill

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.

Ingredients you will need

Salt And Pepper

Curry Powder

Olive Oil

Emulsions

Egg Yolk

Egg

Equipment you will use

Food Processor

Bowl

Add the lime juice and dill and pulse to combine. Taste and adjust the seasoning if necessary.

Ingredients you will need

Lime Juice

Seasoning

Dill

Equipment

Pot

Food Processor

Bowl

Ingredients

Servings:

1teaspoon

black pepper 1teaspoon

Cajun seasoning 1teaspoon

chili powder 1Tbsp

mild curry powder 1teaspoon

Townhouse Flatbread Crisps 6servings

All-purpose flour, for dredging 1small bunch

fresh dill, chopped 2teaspoons

ground cumin 118milliliters

lime juice 907grams

mahi mahi, skinless 237milliliters

olive oil 1Tbsp

salt 6servings

Salt and freshly ground black pepper 6servings

Vegetable oil, for frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.