Macadamia & Panko Crumbed Fish
Serves 4
A fresh and healthy family dinner, ready in less than 40 minutes.
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
  1. 4 skinless white fish fillets
  2. 3/4 cup macadamias
  3. 3/4 cup panko breadcrumbs
  4. 1/4 cup parsley leaves
  5. 1 teaspoon lemon zest
  6. 1/2 teaspoon garlic salt
  7. 1 cup plain flour
  8. 2 eggs, whisked
  9. 1 sweet potato
  10. 3 potatoes
  11. 3 tablespoons olive oil
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon pepper
  14. 4 cups mixed salad, to serve
  15. lemon wedges, to serve
  1. Preheat a fan forced oven to 200C and line a large baking tray with baking paper.
  2. Cut the sweet potato and potato into even sized chips and lay onto the baking tray. Drizzle over 1 tablespoon of olive oil and season with salt and pepper. Place into the oven and cook for 20-25 minutes.
  3. Place the flour in a shallow bowl and set aside. Place the whisked eggs into a second shallow bowl and set aside.
  4. Place the macadamias, breadcrumbs, parsley, lemon and garlic salt in a food processor and blend until the macadamias are finely chopped. Pour the mixture into a third shallow bowl.
  5. Dust a piece of fish in the flour, dip into the egg and finally coat in the macadamia mixture. Repeat with the remaining fish.
  6. Heat the rest of the oil in a large frying pan over medium-high heat. Place the fish into the pan and cook for 2-3 minutes per side.
  7. Serve the fish and chips with a side of mixed leaves and some lemon wedges.
Rebecca Pope Sydney Food & Lifestyle Blogger