Macadamia Crusted Cod

A delicious seafood dish featuring thick cod fillets coated in a delicate batter and topped with crunchy, buttery macadamia nuts. This recipe of Macadamia Crusted Cod serves two people and makes a lovely alternative to traditional battered fish. Serve with fresh vegetables, potatoes and a squeeze of lemon for a wonderful coastal-inspired meal.

Prep Time 15

Cook Time 20

Total Time 35

Servings People

Ingredients

2 thick cod fillets approximately 175–200g each
50 g macadamia nuts finely crushed
50 g plain flour
1 medium egg
2 tbsp milk
2 tbsp breadcrumbs
1 tbsp olive oil
15 g butter
½ tsp paprika
¼ tsp garlic powder
Salt to taste
Black pepper to taste
1 medium lemon cut into wedges

Optional serving suggestions:

Instructions

Pat the cod fillets dry with kitchen paper. Removing excess moisture helps the coating stick and encourages the fish to develop a lovely golden finish.
2 thick cod fillets
Season both fillets lightly with salt and black pepper. Set them aside while preparing the macadamia coating.
Salt, Black pepper
Place the macadamia nuts in a food processor and pulse until finely crushed. Alternatively, put them in a sealed food bag and gently crush them with a rolling pin.
50 g macadamia nuts
Aim for a mixture of small pieces rather than a fine powder. This gives the finished crust a pleasant crunch without making it too heavy.
Mix the crushed macadamias with the breadcrumbs, paprika and garlic powder in a shallow bowl.
2 tbsp breadcrumbs, ½ tsp paprika, ¼ tsp garlic powder
Place the plain flour in the first shallow bowl.
50 g plain flour
Crack the egg into the second bowl, add the milk and beat with a fork until combined.
1 medium egg, 2 tbsp milk
Keep the macadamia and breadcrumb mixture in the third bowl.
Dip each cod fillet into the flour, coating both sides. Shake away any excess flour before dipping the fish into the egg mixture.
Finally, press the fillets gently into the macadamia mixture. Make sure the top and sides have a generous coating, pressing lightly so the nuts adhere.
Preheat the oven to 190°C conventional or 170°C fan.
Heat the olive oil and butter in a large frying pan over a medium heat. Once the butter has melted and begins to foam, carefully add the coated cod fillets.
1 tbsp olive oil, 15 g butter
Cook for approximately 2 minutes on each side, depending on their thickness. Handle them gently to avoid disturbing the crust.
The aim is to develop a light golden colour rather than cook the fish completely in the pan. Macadamia nuts contain natural oils, so keep the heat moderate to prevent them from burning.
Transfer the cod fillets to a baking tray lined with baking parchment, placing the macadamia-coated side facing upwards.
Bake for approximately 8–12 minutes, depending on the thickness of the fillets. The fish should become opaque and separate easily into flakes when tested with a fork.
For food safety, the centre should reach 63°C if checked with a food thermometer. Thicker fillets may need a little longer, so use the temperature and texture to judge when they are ready.
Remove the cod from the oven and leave it to rest for 2 minutes. This allows the juices to settle while the nut crust retains its crisp texture.
Serve immediately with lemon wedges and your chosen accompaniments. A little freshly chopped parsley adds colour and a fresh finish.
1 medium lemon, 200 g baby potatoes, 150 g green beans, 100 g asparagus, Fresh parsley

Equipment

Notes

Serving:

Classic coastal supper: Serve with chunky chips, peas and homemade tartar sauce.

Fresh and colourful: Pair with steamed asparagus, green beans and buttery new potatoes.

Light lunch: Serve with a crisp green salad, cherry tomatoes and a lemon dressing.

Special dinner: Add creamy mashed potatoes and lightly roasted seasonal vegetables.

Tips for the Best Macadamia Crusted Cod:

Choose thick fillets: They are less likely to dry out while the crust becomes golden.
Crush the nuts carefully: Small pieces create a better coating than large chunks, which can fall off during cooking.
Keep the heat moderate: Macadamias can brown quickly because of their natural fat content.
Avoid overcooking: Cod is at its best when moist, tender and just cooked through.
Keep the topping crunchy: Serve immediately rather than covering the cooked fish, as trapped steam can soften the crust.

Storage/Reheating:

This dish is best enjoyed freshly cooked. If you have leftovers, refrigerate them in a covered container within two hours and eat within 1–2 days.

Reheat in an oven at 180°C conventional or 160°C fan until piping hot throughout. The oven helps restore some of the crispness, although the coating may not be quite as crunchy as when freshly prepared. Avoid repeated reheating.

Nutrition