Macadamia crusted fish

Looking for a gluten-free crumb for your fish (or chicken) that is still moist and packed with flavour? Try replacing your panko breadcrumbs with finely chopped macadamias and parsley for a crisp and moreish alternative. Giaan Rooney made this on The Cook Up with Adam Liaw.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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The Cook Up with Adam Liaw

series • 

Cooking

PG

series • 

Cooking

PG

Ingredients

• 1 cup macadamia pieces
• 1 tbsp plain flour (or gluten-free flour)
• ¼ cup loosely packed flat-leaf parsley leaves
• Salt and black pepper
• 1 egg
• 4 white fish fillets (e.g. snapper), around 180 g each
• 1-2 tbsp macadamia oil, for cooking
• Green salad, lemon wedges to serve

For the lemon butter sauce

• 40 g butter
• 2 tbsp lemon juice

Resting time: 15 minutes

Instructions

1. Combine the macadamias, flour, parsley and a generous pinch of salt and pepper in a food processor and blitz to a coarse crumb. Place in a large shallow bowl. Whisk the egg in a second shallow bowl. Dip each fish fillet into the egg, followed by the crumb mixture, turning to coat the fish on all sides. Place on a plate and repeat until all the fish has been crumbed. Allow the fish to rest for 15 minutes to help let the crumb set, before frying.
2. Heat the oil in a large frying pan over medium-high heat. Add the fish and cook for 3-4 minutes, before turning. Cook for a further 3-4 minutes, or until the fish is cooked through. To test if the fish is ready, place a fork in the thickest part of one of the fillets – if it flakes easily, it is done. Divide the fish fillets between serving plates.
3. Meanwhile, melt the butter for the lemon butter sauce in a small saucepan, then gradually whisk in the lemon juice. Season to taste with salt. Remove from the heat. Whisk well to combine, then spoon over the fish pieces. Serve the macadamia crumbed fish with green salad and lemon wedges on the side.

This recipe comes from Australian Macadamias and Giaan Rooney.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.