Ingredients
For the fish:
4 cod fillets
2 eggs, beaten
1/2 cup flour
1/2 cup panko breadcrumbs
1/2 cup macadamia nut, finely chopped
Avocado oil
For the slaw:
4 cups shredded cabbage
1 cup diced fresh pineapple
1 medium red pepper, diced
1 cup shredded carrots
1/2 cup green onions, sliced on diagonal
1 cup shelled frozen edamame, thawed
1/2 cup macadamia nuts -toasted and coarsely chopped
For the dressing:
1/2 cup avocado oil
1/4 cup honey
1/4 cup rice wine vinegar
1 1/2 Tablespoons soy sauce
1 clove garlic, minced
1 teaspoon fresh ginger, minced
2 teaspoons sriracha
salt and pepper – to taste
Instructions
Pat cod fillets dry with paper toweling. Set up a dredging station: on a paper plate place flour, in a shallow bowl place beaten egg, on another paper plate combine panko and macadamia nuts.
Heat oil over medium heat (use enough oil to cover the bottom of a skillet).
Coat your fillets by first dredging in the flour, then dip in egg, then in panko/nut mixture.
Place coated fillets in heated oil and cook until fish is cooked through and the coating is golden brown.
For Slaw:
Place all slaw ingredients in a large bowl.
Place all dressing ingredients in a jar with a tight-fitting lid and shake to emulsify.
Pour dressing over slaw ingredients and toss to combine. Allow to sit for an hour to blend the flavors.
To serve place slaw onto a serving plate or bowl and top with a piece of macadamia cod. Garnish with toasted macadamia nuts and sliced green onions.
Keywords: cabbage, pineapple, cod, macadamia nuts, coleslaw, summer bounty, Hawaiian, no mayo dressing