Fried Fish With Tunisian Curry, Avocado Labneh, and Tehina

1. Combine all ingredients for the dredge with a whisk. Lay in a shallow dish and set aside.
2. To cook the fish, heat a large frying pan with the canola oil to about 350°F. Toss the fish in the dry dredge mixture, gently shake off the excess, and then gently drop into the oil. With a slotted spoon, move them around so they don’t stick to the bottom of the pan. Cook 4-5 minutes, remove using the slotted spoon, and place on a paper towel-lined plate to absorb the grease.
3. Sprinkle the fish as it comes out of the oil with a little salt and serve with the dipping sauces. You can garnish with some fresh herbs and a few wedges of fresh lemon.

1. Put the canola oil in a 4-quart saucepan and bring to medium heat. Add the minced garlic and cook until lightly toasted and fragrant, stirring often with a whisk. It should be slightly golden brown and fully cooked through. 
2. Add the paprika, cayenne, caraway, cumin and coriander and mix well with a whisk over medium heat for 2-4 minutes. Add the tomato paste and whisk into the curry. 
3. Cook on low-medium heat for 10-15 minutes. Add in the water, whisk and cook for an additional 15-20 minutes over low heat. 
4. Add the salt and remove from the heat.

3 whole preserved lemons, pith and insides removed and peels roughly chopped

¼ cup labneh (or Greek yogurt)

4 tablespoons lemon juice

1 tablespoon kosher salt

3 avocados, pitted and skinned

1. In a blender, add the chopped preserved lemon, labneh, lemon juice and salt and puree until the liquid is totally smooth. 
2. Add in the avocados and puree until smooth. You may need to scrape the sides of the blender top to puree it all together. 
3. Refrigerate until needed, tightly covered with plastic wrap.

1. Crush the garlic cloves on a cutting board with the side of a large knife and add to a small bowl of lemon juice. Let sit for 30 minutes. After 30 minutes, puree the garlic, lemon and salt mixture for 2-3 minutes, or until smooth. Pass through a fine mesh strainer and refrigerate.
2. In a stand mixer fitted with a whip attachment, whip the raw tahini for about 5 minutes on high speed. Decrease the speed to medium and slowly drizzle in the garlic-lemon juice. The tehina will get very grainy and tight in texture but will get smooth immediately after.
3. Slowly add the ice cold water with a steady stream. Once all the water is incorporated, turn the speed on high for 5 minutes. You’ll see the tehina become smooth and glossy and become very airy like an aioli or a mousse.

*Does not include dipping sauce 

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