Macadamia Crusted Whitefish
Recipe GLPRfdfa1f3767bb62
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.
