Macadamia Crusted Whitefish Recipe

Set up 3 bowls for your dredging station. In the first, whisk the eggs. In the second, add the flour. In the third, combine the panko, macadamia nuts, and lemon pepper, mixing well.

Working with one fillet at a time, dip the fish first into the flour, shaking off any excess. Next, dip it into the whisked egg, letting any extra drip away. Finally, press the fish into the macadamia mixture, ensuring it's thoroughly coated on both sides.

Heat the oil in a large frying pan over high heat until it's shimmering. Carefully add the crusted fish fillets to the hot pan, being careful not to overcrowd it. Cook for about 3 minutes on each side, until the crust is golden brown and the fish is opaque and flakes easily with a fork.

If you're cooking in batches, you might need to refresh the oil halfway through to prevent burning and ensure a crisp crust on all fillets.