Macadamia-crumbed fish fillets

Macadamia-crumbed fish fillets

Ingredients (4 Servings)

145g (1 cup) whole unsalted macadamia nuts

1 tablespoon plain flour

¼ teaspoon salt

¼ cup loosely packed fresh continental parsley leaves

2 egg whites

4 (about 175g each) white fish fillets (such as Hake)

1 tablespoon vegetable oil


Place the macadamia nuts, flour, salt and parsley in the bowl of a food processor and process until mixture resembles coarse breadcrumbs. Place on a large plate and set aside.

Use a fork to whisk the egg whites in a medium bowl until just frothy. Dip fish fillets in the egg white, then in the macadamia mixture, pressing firmly to coat.

Heat the oil in a large non-stick frying pan over medium-high heat. Add the fish and cook for 3-4 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.

Divide fish fillets among serving plates and serve immediately.

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