Macadamia crumbed fish (GFree)

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By Mandy Kupenga, for

I’ve been lucky enough to fish all around New Zealand and along the way have met some amazing people and picked up some awesome recipes that I’m delighted to share with you.

Macadamia Crumbed Fish is a gluten free recipe which is a such as bonus because it tastes like “normal” delicious food (ha ha).



  • Macadamia Crumb - blend salted or flavoured macadamia nuts to make crumb
  • Fresh fish (kingfish, snapper, terakihi, hapuku, any white flesh fish)
  •  1T Coconut Oil for frying
  • Green salad & lemons to serve

Easy to crumb, no flour or eggs needed.


  1. Slice your fresh fish fillets into pieces about 10cm x 5 cm. Dry each off with paper towel.
  2. Put the macadamia sprinkle on a plate and coat each piece of fish with the crumb. There’s no need to use flour or egg, just firmly but gently pat the crumb on to the flesh with your fingers.
  3. Put the pan on a medium heat and add a tablespoon of coconut oil.
  4. Place each fillet in the oil and sear for about two minutes until cooked most of the way through, then turn to brown the other side for another minute (for a 2cm thick fillet). Don’t overcrowd the pan.
  5. Remove fillets and place on a serving plate or dish.
  6. Garnish with a side of green salad. Serve immediately


Cook on a medium heat


Thanks to Carl Muir from Carl Muir Fishing, who introduced me to these awesome gluten free crumbs on a Kingfish adventure we shared.

Cathedral Cove macadamia crumb is available at supermarkets and online.

FA TIP – Remember I the fish will continue to cook for a few minutes after you take it off the heat, so slightly undercooked at the end is good.

Enjoy your feast!


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