Macadamia Crusted Fish

2 egg whites, lightly beaten
1 Tbs (15 ml) milk
1 1/2 lbs (675 g) perch, pike, or firm white fish fillets
of your choice
Salt and freshly ground pepper to taste
Flour for dredging
1 cup (250 ml) macadamia nuts, finely chopped
3 Tbs (45 ml) butter
3 Tbs (45 ml) vegetable oil
Lemon wedges for garnish
Finely chopped fresh parsley for garnish

Beat the egg whites and milk together in a wide shallow bowl.  Season the fish fillets with salt and pepper.  Dust each fillet lightly with flour, dip in the egg mixture, and coat with chopped nuts.
Refrigerate for 30 to 60 minutes.  Heat the butter and oil in a large
skillet over moderate heat and saute the fillets for 3 to 4 minutes
per side, until crisp, brown, and firm to the touch.  Garnish with
lemon wedges dipped in chopped parsley and serve immediately.
Serves 4 to 6.



Bon appetit from the Chef at World Wide Recipes

 

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