DIRECTIONS
Season some flour with cayenne, cumin and coriander.
Coat pieces in flour mixture, then dip in egg wash, using 2 eggs and 1/2 cup milk.
Place pieces in bread crumbs and coat well.

Lime Aioli:
1 egg
1 clove garlic
1 whole shallot
4 limes squeezed
1/2 cup rice wine vinegar

Place all ingredients in a blender and slowly add 1 cup olive oil, salt and pepper to taste.
Fill a heavy duty fry pan half way with oil to 350 degrees.
Reduce temperature and add a few pieces at a time, cooking for 4 to 5 minutes or until light brown.
Pat fish dry.
Bring oil temperature back up to 350 degrees before starting process again.
Dip cooked fish pieces in lime aioli.