Recipe by JustJanS
I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.
Top Review by Vic Cherikoff
This was an easy and really good tasting dish. I found the lemon myrtle at www.sinfullyaustralian.com and followed the food links. They were most helpful and even told me of a local supplier.
- 1 cup all-purpose flour
- salt and pepper
- 1 egg
- 1 cup macadamia nuts, ground to breadcrumb consitency
- 2 teaspoons ground lemon myrtle, leaves (I am going to use fresh lemon thyme instead)
- 800 g barramundi fillets, cut into 4 portions (Any firm, white, large-flaking fish could be used)
- oil (for frying)
Directions See How It's Made
- Season flour with salt and pepper and spread on a plate.
- Lightly beat egg in seperate bowl.
- Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
- Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
- Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
- (A high heat will burn the nuts).