4 Serves
25 Mins
Prepare three separate bowls for the breading station. In the first bowl, whisk the eggs. Place the all-purpose flour in the second bowl. In the third bowl, combine the panko breadcrumbs, crushed macadamia nuts, and lemon pepper seasoning.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
113 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
308 mg / 1,250 mgPotassium
682 mg / 4,700 mgSodium
221 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Dredge each white fish fillet in the flour, shaking off any excess. Dip the floured fish into the whisked eggs, then press it firmly into the macadamia and panko mixture until evenly coated.
Heat the cooking oil in a large frying pan over medium-high heat. Once the oil is shimmering, carefully add the coated fish fillets to the pan.
Pan-fry the fish for approximately 3 minutes per side until the crust is golden brown and the fish flakes easily with a fork. Remove from the pan and serve immediately.
25
g95
g20
g
Yemeni
