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Macadamia Nut Cod

Macadamia Crunch Cod with Hawaiian Pineapple Slaw

  • Author: Marty Boyd
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Cuisine: Hawaiian



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


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