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What You Need:
(To Serve: 4 to 6)
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2 eggs
1 tablespoon milk
1½ pounds perch or pike fillets, skinned and cut into serving pieces, or substitute 1½ pounds other firm white-fleshed fish fillets
½ teaspoon salt
Freshly ground black pepper
½ cup flour
1 cup macadamia nuts, pulverized in a blender or with a nut grinder
4 tablespoons butter
2 tablespoons vegetable oil
2 lemons, each cut lengthwise into quarters
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Translate this recipe:
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| How To Cook: |
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1. In a small shallow bowl, beat the eggs lightly with a whisk or table fork and mix in the milk. Pat the fish completely dry with paper towels and sprinkle with the salt and a few grindings of pepper. Spread the flour on one piece of wax paper and the nuts on another.
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2. Dip the fillets in the flour, then shape gently to remove the excess. One at a time, immerse the fillets in the egg mixture and then place them on the nuts, turning them over until they are evenly coated on both sides. Arrange the fillets in one layer on wire cake racks set over a cookie sheet. Refrigerate for at least 30 minutes, or until the coating is firm.
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3. When you are ready to fry the fish, melt the butter with the oil in a heavy 10- to 12-inch skillet over moderate heat. When the foam begins to subside, add 3 or 4 fillets depending on their size. Fry the fillets for 3 to 5 minutes on each side, turning them over with a spatula.
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4. When done they should be crisp and brown and feel firm to the touch. Transfer them to a heated platter and drape foil over them to keep them warm while you proceed to fry the rest. Serve the fillets at once, with the quartered lemons.
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