Macadamia Crumbed Fish

Fresh fish, crunchy macadamias, sour lemon...what a delicious combination



200g Macadamias, chopped into pieces pr blended to a crumb in a food processor
50g Shredded Coconut
2tbsp Parsley, Chopped
100g Tapioca Flour
3 Eggs, lightly whisked
600g your favourite fish fillets, skinned and pin-boned (flat head, whiting or snapper are all great options)
Sea Salt
250ml Coconut Oil
Sweet Potato Chips, to serve
Lemon Wedges


1. Mix Macadamia crumbs, shredded coconut and parsley together in a bowl

2. Put the tapioca flour in a shallow bowl, the egg in another bowl and combine macadamia crumbs and parsley in a third bowl. Lightly season the fish with some salt, and then dust lightly with the flour. Coat the fillets in the egg first, then roll the fish in the macadamia crumbs, patting down firmly

3. Melt the oil in a frying pan over medium heat and shallow-fry the fish for 60 seconds until golden and crispy, then turn over and cook for a further 60 seconds or until crispy on both sides. Season with sea salt.

4. Drain off excess oil from the fish fillets using paper towels, then serve while hot with fresh lemon wedges, sweet potato chips and a side salad.
Recipe Source: Epicure

Recipe ID: 3263405