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Macadamia-crumbed fish fillets
Macadamia-crumbed fish fillets
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your fish dish with a delicious Australian touch by using macadamia crusted fillets.
Ingredients:
  • 145g (1 cup) whole unsalted macadamia nuts
  • 20.00 ml plain flour
  • 0.60 gm salt
  • 62.50 ml loosely packed fresh continental parsley leaves
  • 4 (about 175g each) white fish fillets (such as Nile perch)
  • 36.80 gm vegetable oil
  • 1 (about 600g) orange sweet potato (kumara), peeled, cut into 2cm batons
  • 2 red onions, halved, cut into wedges
  • Fresh continental parsley leaves, to garnish
Instructions:
  • Preheat the oven to 230C. Line 2 baking trays with non-stick baking paper. Spread sweet potatoes on one tray and onions on the other. Drizzle with oil, then toss to coat evenly.
  • Place the sweet potato on the top shelf and the onion on the bottom shelf of the preheated oven. Bake until golden brown and tender, about 20 minutes.
  • In a food processor, combine macadamia nuts, flour, salt, and parsley until mixture resembles coarse breadcrumbs. Transfer to a large plate and set aside.
  • Whisk egg whites in a medium bowl until frothy. Coat fish fillets first in egg whites, then in macadamia mixture, pressing firmly to coat.
  • In a large non-stick frying pan over medium-high heat, sizzle the oil. Add the fish and sear for 3-4 minutes on each side until beautifully golden and perfectly cooked. Remove to a plate layered with paper towel.
  • Arrange the fish fillets on serving plates and serve alongside sweet potato chips and red onion wedges.

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