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Macadamia and Panko Crusted Cod


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  • 1/2 cup orange juice
  • 1/4 cup dry white wine
  • 1 small shallot, finely chopped
  • 10 Tbsp. unsalted butter
  • salt
  • pepper
  • 1 cup roasted macadamia nuts, chopped
  • 3/4 cup panko
  • 2 eggs, beaten
  • 4 (four ounce) cod fillets, patted dry
  • 1/4 cup vegetable oil



Step 1

In a saucepan, bring orange juice, wine and shallot to a boil over medium-high heat. Cook until reduced, 10-12 minutes. Lower the heat and whisk in 6 tablespoons butter, one tablespoon at a time; season with salt and pepper.

Using a food processor, pulse the macadamia nuts with 1/4 cup panko until coarsely chopped. Transfer to shallow bowl and stir in the remaining 1/2 cup panko. Put the beaten eggs in a separate wide, shallow bowl. Season the fish with salt and pepper, dip in the egg and coat with the panko mixture.

Heat 2 tablespoons butter and 2 tablespoons oil over medium-high heat until melted. Add fillets and cook, turning once, until golden, about 8 minutes.

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