4x 250g (8oz) firm white fish fillets (such as blue eye), bones and skin removed, cut into chunky pieces
Extra virgin olive oil for frying
Macadamia & Pistachio Crust
2 cups fresh bread crumbs
1 cup macadamias, crushed
¼ cup pistachios, crushed
2 cups plain flour with pinch salt
4 eggs, whisked with 2 tbsp milk
Extra Virgin Olive Oil & Citrus Dressing
Juice of 1 lemon
Juice of 1 lime
1 clove garlic, roughly chopped
Salt & pepper
½ cup extra virgin olive oil
Season sliced fish fillets with salt and pepper.
Heat enough extra virgin olive oil in a pan to shallow fry your fish fillets.
Prepare your bowls for crumbing, one with flour and a pinch of salt, another with whisked egg and milk and the third with breadcrumbs, macadamias and pistachios. Dust your fish fillets with flour, dip in egg and crumb in the breadcrumb mixture, shake off any excess nuts.
Gently place a few crumbed fillets into the hot oil at a time. Fry for a few minutes on each side until golden brown. Drain on a paper towel or a wire wrack and season with salt.
In a jug combine extra virgin olive oil, lemon and lime juice, garlic, salt and pepper. You can microplane the garlic for a stronger flavour, or leave it roughly chopped just to infuse the dressing. Gently toss the dressing through the mixed lettuce and serve immediately with fish.