Pan-Fried Hoki with Macadamia Nut Crust and Lemon Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate hoki fillets crusted with toasted macadamia nuts, pan-fried to golden perfection, served with a zesty lemon butter sauce. This australian-inspired seafood ready in about 25 minutes blends fillets (5 oz each) hoki fillets, roughly chopped macadamia nuts, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1/2 cup all-purpose flour in a shallow dish. In another dish, beat 1 large egg. In a third dish, spread 3/4 cup roughly chopped macadamia nuts.
  2. Step 2: Season 4 hoki fillets with 1 tsp sea salt and 1/2 tsp black pepper. Dredge each fillet first in flour, shaking off excess, then dip in beaten egg, and finally press into chopped macadamia nuts to coat evenly.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat until butter foams. Add the fillets and cook for 3-4 minutes per side until the crust is golden and the fish flakes easily.
  4. Step 4: Remove fillets from pan and keep warm. Add 3 tbsp lemon juice and 2 tbsp chopped fresh parsley to the pan, stirring to combine with the remaining butter and oil, cooking for 1 minute until the sauce thickens slightly.
  5. Step 5: Pour the lemon butter sauce over the macadamia-crusted hoki fillets and serve immediately with steamed vegetables or rice.

Frequently asked questions

How long does Pan-Fried Hoki with Macadamia Nut Crust and Lemon Butter Sauce take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Hoki with Macadamia Nut Crust and Lemon Butter Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Hoki with Macadamia Nut Crust and Lemon Butter Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Hoki with Macadamia Nut Crust and Lemon Butter Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Hoki with Macadamia Nut Crust and Lemon Butter Sauce?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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