Macadamia-crumbed fish fillets

Macadamia-crumbed fish fillets

(8) Rate it

  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

For a uniquely Australian twist on crumbed fish, crumb the fillets in crushed macadamia. 

Featured in
Nutrition information, Low carb recipes


  • 145g (1 cup) whole unsalted macadamia nuts
  • 1 tablespoon plain flour
  • 1/4 teaspoon salt
  • 1/4 cup loosely packed fresh continental parsley leaves
  • 2 egg whites
  • 4 (about 175g each) white fish fillets (such as Nile perch)
  • 1 tablespoon vegetable oil

Sweet potato chips & red onion wedges

  • 1 (about 600g) orange sweet potato (kumara), peeled, cut into 2cm batons
  • 2 red onions, halved, cut into wedges
  • 1 tablespoon vegetable oil
  • Fresh continental parsley leaves, to garnish


  • Step 1
    Preheat oven to 230C. 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.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar


  • 1939 kj


  • 35g

    Fat Total

  • 5g

    Saturated Fat

  • 3g


  • 32g


  • 94mg


  • 291.87mg


  • 2g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: Luke Burgess
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here