Ingredients
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 taste.com.au
QUICK & EASY RECIPE
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.
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Native to Australia, all of our Macadamia nuts are grown in Northern NSW and sourced locally.