Macadamia-Crumbed Fish Fillets

Macadamia-Crumbed Fish Fillets


Macadamia-crumbed fish fillets

  • 145g whole raw Macadamia nuts
  • 1 tbsp plain flour
  • 1/4 tsp salt
  • 1/4 cup fresh parsley leaves
  • 2 egg whites
  • 4 white fish fillets
  • 1 tbsp vegetable oil

Sweet potato chips & red onion wedges

  • 1 orange sweet potato, peeled, cut
  • 2 red onions, halved, cut
  • 1 tbsp vegetable oil
  • Fresh parsley leaves, to garnish

This recipe was sourced from


Step 1

Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Place the sweet potato on 1 tray and the onion on the other tray. Drizzle sweet potato and onion evenly with the oil and toss to coat.

Step 2

Place the sweet potato on the top shelf of the preheated oven and the onion on the bottom shelf. Bake for 20 minutes or until golden brown and tender.

Step 3

Meanwhile, 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.

Step 4

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.

Step 5

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.

Step 6

Divide fish fillets among serving plates and serve immediately with the sweet potato chips & red onion wedges.

Raw Macadamia Nuts

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Native to Australia, all of our Macadamia nuts are grown in Northern NSW and sourced locally.