Macadamia Crusted Fish

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This recipe is from Australia but this is also a very popular fish presentation in Hawaii.
Recipe By: Chef and staff at World Wide Recipes.
  • PrepN/A |
  • TotalN/A |
  • Serves 4 to 6.


    • 2 egg whites, lightly beaten
    • 1 tablespoons (15 ml) milk
    • 1 1/2 lbs (675 g) perch, pike, or firm white fish fillets
    • of your choice
    • Flour for dredging
    • 1 cup (250 ml) macadamia nuts, finely chopped
    • 3 tablespoons (45 ml) butter
    • 3 tablespoons (45 ml) vegetable oil
    • Lemon wedges for garnish


Beat the egg whites and milk together in a wide shallow bowl. Season the fish fillets with salt and pepper. Dust each fillet lightly with flour, dip in the egg mixture, and coat with chopped nuts.

Refrigerate for 30 to 60 minutes. Heat the butter and oil in a large skillet over moderate heat and saute the fillets for 3 to 4 minutes per side, until crisp, brown, and firm to the touch.

Garnish with lemon wedges dipped in chopped parsley and serve immediately.


Bon appetit from the Chef and staff at World Wide Recipes.

Additional Notes

Salt and freshly ground pepper to taste
Finely chopped fresh parsley for garnish
Recipes From - The Gourmet Food And Cooking Resource