Macadamia Crusted Whitefish

Name: Macadamia Crusted Whitefish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 pound white fish fillets (such as halibut, cod, or flounder); 1/2 cup all-purpose flour; 2 large eggs; 1 cup macadamia nuts, finely chopped; 1/2 cup panko breadcrumbs; 1 teaspoon lemon pepper seasoning; 2 tablespoons oil for cooking

Recipe GLPRfdfa1f3767bb62

Main Course

25 min

756 cal

Servings: 4

Stovetop

SNAP eligible

Pan-seared whitefish fillets coated with a golden, crunchy crust of finely chopped macadamia nuts blended with panko breadcrumbs and lemon pepper. This elegant French-inspired dish delivers a delicate white fish with a luxurious nutty exterior, finished with a light oil sear until the crust is crispy and the fish is tender and flaky.

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Ingredients

1 pound white fish fillets (such as halibut, cod, or flounder)

1/2 cup all-purpose flour

2 large eggs

1 cup macadamia nuts, finely chopped

1/2 cup panko breadcrumbs

1 teaspoon lemon pepper seasoning

2 tablespoons oil for cooking

Directions

Pat the whitefish fillets dry with paper towels to remove excess moisture, which will help the coating adhere properly.
In a small bowl, whisk together the eggs until well combined and set aside.
In another shallow bowl, combine the chopped macadamia nuts, panko breadcrumbs, and lemon pepper seasoning. Mix thoroughly to distribute the seasonings evenly.
Place the flour in a third shallow bowl.
Working with one fillet at a time, coat it lightly in the flour, shaking off any excess, then dip it into the egg mixture to coat both sides.
Press the egg-coated fillet firmly into the macadamia-panko mixture, ensuring both sides are evenly and thoroughly coated. Transfer to a clean plate.
Heat the oil in a large skillet over medium-high heat. Once the oil is hot and shimmers, carefully place the coated fillets in the pan.
Cook for 4 to 5 minutes on the first side without moving the fillets, allowing the macadamia crust to become golden brown and crispy.
Carefully flip each fillet and cook for an additional 3 to 4 minutes on the second side until the crust is golden and the fish is opaque and flakes easily when tested with a fork. The internal temperature should reach 160°F.
Transfer the cooked fillets to a serving platter and serve immediately while the crust is still warm and crispy.

Comments

Grocery List Plus Editorial Staff3.75

Macadamia nuts are the real cost and availability hurdle here—a bag runs $12–15 at Harris Teeter or Kroger, and most Food Lion and ALDI locations don't stock them reliably, so budget a specialty stop or online order. Whitefish is reliable at Charlotte chains, but the per-serving cost lands around $6–8 with the macadamia crust pushing a weeknight dinner into the $7–10 range per person before sides, which is doable but not budget-friendly. The stated 25 minutes is honest for pan-frying, though dredging and coating add 5 minutes that ambitious home cooks often undercount. This is a solid special-occasion or weekend dinner that reheats fairly well in a low oven, best suited for households that already buy nuts or don't mind the extra stop.