Macadamia Crusted Fish
Bon appetit from the Chef and staff at World Wide Recipes
or other firm white fish
salt and freshly ground pepper,
lemon wedges for garnish
finely chopped fresh parsley,
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.
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.