1. Set out 3 plates or shallow bowls. On one plate, stir together the flour, 1/2 teaspoon of salt, pepper, turmeric, paprika, garlic powder, curry powder and chili powder. On another plate, add the eggs. On a third plate, combine the cracker crumbs and panko.
2. Sprinkle the fish with remaining 1/2 teaspoon of salt. Dredge both sides of each piece of fish in the flour. Dip in the eggs, and then coat with the crumbs. 
3. Heat oil in a large sauté pan over medium heat. 
4. When oil is hot, carefully add the fish. Cook for 5 minutes per side or until fish is cooked through, depending on thickness of fillets. 
5. Serve with Creamy Malt Vinegar Sauce. 

Per Serving: 

Calories: 520, Fat: 29 g (4 g Saturated Fat), Cholesterol: 55 mg, Sodium: 1,100 mg, Carbohydrates: 38 g, Fiber: 2 g, Protein: 24 g.